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    Home » Recipes » Recipes

    Grilled Corn + Cheddar Quinoa

    Modified: Jan 9, 2018 · Published: Jun 18, 2015 by Ashley

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    Jump to Recipe·Print Recipe·Leave a Review

    Fresh cilantro brightens up this sweet, smoky side dish.

    I have a serious relationship with corn. I grew up in Indiana, and was lucky enough to have an uncle who grew the most mouthwateringly delicious sweet corn. I always looked forward to getting a big bag, fresh from the farm. I've even eaten it straight off the stalk. YUM.

    Now that I live in New York, I still love having corn whenever we fire up the grill. My in-laws joke that we need one ear of corn per person, plus an extra 4 or 5 just for me.

    It's not that much of a stretch...

    Grilled Corn + Cheddar Quinoa

    Anyway, when I saw a friend post this recipe a few weeks ago, I knew I needed to make it to go along with my Bar-B-Q Turkey Burgers with Grilled Pineapple Guacamole.

    I didn't bother following the directions on how to grill the corn - I just asked my husband to grill it before he put the burgers on. Otherwise, I followed the recipe as written.

    This was sweet and smoky and really tasty! I loved the addition of fresh cilantro - it really brightened up the whole dish.

    This would also be easily made vegetarian by substituting vegetable stock for the chicken. Bonus points if you make your own from leftover veggie scraps!

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    📖 Recipe

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    A bowl of grilled corn and cheddar quinoa with cilantro.

    Grilled Corn + Cheddar Quinoa

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: How Sweet Eats
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Category: Side Dish
    • Method: Stovetop
    • Cuisine: American
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    Description

    Fresh cilantro brightens up this sweet, smoky side dish.


    Ingredients

    Scale
    • 1 cup uncooked quinoa, rinsed
    • 2 cups low-sodium chicken broth
    • 4 ears of sweet corn, grilled
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 2 tablespoons butter
    • 4 ounces cheddar cheese, freshly grated
    • ¼ cup fresh cilantro, chopped

    Instructions

    1. Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with ½ teaspoon of salt and pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling.
    2. Once corn has cooled, cut the kernels off the cob.
    3. Add quinoa and chicken stock to a saucepan and bring to a boil. Once boiling, reduce to a simmer, cover and let cool for 15-18 minutes, then fluff with a fork. Immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine, then top with a bit of fresh cilantro. Serve!

    Notes

    Recipe from How Sweet Eats

    Nutrition

    • Serving Size:
    • Calories: 526
    • Sugar: 9.3 g
    • Sodium: 827.4 mg
    • Fat: 27.5 g
    • Saturated Fat: 10.9 g
    • Carbohydrates: 56.7 g
    • Fiber: 6 g
    • Protein: 19.7 g
    • Cholesterol: 43.3 mg

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    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      July 03, 2015 at 8:41 am

      I'll be eating this all summer long!! LOVE corn.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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