Mexican Street Corn and Quinoa
All the flavors of Mexican street corn in a casserole
Ingredients
- 1/2 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
- 3/4 cup plain Greek yogurt nonfat or regular
- 1/4 cup grated Parmesan
- 3 tablespoons minced fresh cilantro
- salt and pepper to taste
- 1/4 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: 171kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 8mgSodium: 409mgPotassium: 267mgFiber: 3gSugar: 4gVitamin A: 264IUVitamin C: 16mgCalcium: 85mgIron: 1mg
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