Mexican Street Corn Quinoa
A delicious and healthy Mexican Street Corn Quinoa recipe that combines charred corn, quinoa, cilantro, and creamy dressing.
Equipment
- Mixing Bowl
- Pot
- grill
Ingredients
Grains and Vegetables
- 1 cup uncooked quinoa prepared according to package instructions
- 12 ounces frozen corn charred or 2-3 ears corn on the cob, grilled (approx. 2 cups)
- 1 cup fresh cilantro chopped
- ½ cup diced red pepper
- 6 pieces green onions sliced
- 5 ounces cotija cheese crumbled
Dressing
- ¼ cup sour cream
- ¼ cup mayo
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon fresh ground pepper
Instructions
Preparation
- In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.
- In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.
- Pour sour cream mixture over quinoa mixture and stir to combine.
- Garnish with additional crumbled cheese and cilantro, as desired.
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 33gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 19mgSodium: 427mgFiber: 4gSugar: 4g
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