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Mexican Street Corn with Quinoa|Craving Something Healthy
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5 from 1 vote

Mexican Street Corn and Quinoa

All the flavors of Mexican street corn in a casserole
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 171kcal

Ingredients

  • ½ cup quinoa uncooked
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 medium poblano pepper cored and diced
  • 1 pound package of frozen sweet corn
  • ¾ cup plain Greek yogurt nonfat or regular
  • ¼ cup grated Parmesan
  • 3 tablespoons minced fresh cilantro
  • salt and pepper to taste
  • ¼ cup cotija cheese

Instructions

  • Place the quinoa, salt and water in a medium saucepan and bring it to a boil. Reduce the heat to low, cover, and let simmer until cooked and fluffy, about 15 minutes. Remove from heat when cooked through.
  • While the quinoa cooks, Heat the oil over medium -igh heat in a saute pan and sauté the onion, garlic and poblano until just golden.
  • Add the sweet corn to the pan, and increase the heat so that the corn blackens in spots.
  • Remove from the heat, and stir in quinoa, Greek yogurt and Parmesan cheese.
  • Stir well to combine.
  • Add cilantro, and season with salt and pepper to taste.
  • Top with crumbled cotija cheese. Serve immediatley

Notes

If using corn on the cob, grill 4-5 medium ears of husked corn, and let rest until cool enough to handle. Cut the kernels from the cob to use in the recipe.

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 409mg | Potassium: 267mg | Fiber: 3g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 1mg