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Mexican Street Corn with Quinoa|Craving Something Healthy

Mexican Street Corn and Quinoa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 servings


  • 1/2 cup quinoa
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 large 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
  • optional - 1/4 cup cotija cheese


  • 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.
  • In a large saute pan, heat the oil over medium high heat, 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.
  • Serve immediately, with additional crumbled cotija cheese if desired.


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.