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Yield: 4 to 6
Grilled Corn + Cheddar Quinoa
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
  • 1/4 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 1/2 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!

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