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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...
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!
Print📖 Recipe
Grilled Corn + Cheddar Quinoa
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Fresh cilantro brightens up this sweet, smoky side dish.
Ingredients
- 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
- 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.
- Once corn has cooled, cut the kernels off the cob.
- 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
Joanne (eats well with others) says
I'll be eating this all summer long!! LOVE corn.