Charred Corn Salad (Print Version)
# Ingredients:
→ Quinoa Mix
01 -
1 cup water
02 -
1/2 cup quinoa
03 -
A pinch of kosher salt
→ Seasonings & Fresh Add-ins
04 -
1 teaspoon kosher salt
05 -
1 teaspoon coriander, ground
06 -
1 teaspoon cumin, ground
07 -
2 teaspoons honey (use maple syrup if vegan)
08 -
2 tablespoons olive oil, good quality
09 -
Zest and juice from 1 lime (about 3 tablespoons)
10 -
2 cloves minced garlic
11 -
2 jalapeños, finely chopped (remove seeds first)
12 -
1/2 small red onion, finely diced (or substitute with a shallot)
→ Key Ingredients
13 -
1/4 cup fresh cilantro, chopped loosely
14 -
1 can (13.4 oz) rinsed and drained pinto beans
15 -
1 1/2 cups yellow sweet corn (frozen or fresh works)
# Instructions:
01 -
For fluffy quinoa, go with a water-to-quinoa ratio of 2:1. Pour 1/2 cup quinoa and 1 cup water into a pot, sprinkle in a pinch of salt, and get it boiling. Once boiling, drop the heat to medium-low, cover partially, and let it cook undisturbed for 10-12 minutes till the water’s gone. Turn off the heat, cover it fully, and let it steam for another 10 minutes—this is where the magic happens!
02 -
In a big bowl, toss together the chopped onion, garlic, and jalapeños. Mix in the lime juice, zest, olive oil, honey, cumin, coriander, and salt. Stir everything well and let it sit for about 10 minutes—it makes the flavors pop more!
03 -
Warm up 1-2 tablespoons of olive oil in a cast iron pan over medium-high heat until it shimmers. Add the corn in one layer and don’t touch it for 4-5 minutes! Keep cooking for another 8 minutes, giving it an occasional stir till there’s a nice char. Switch off the heat and leave it in the pan to cool a little.
04 -
Rinse the beans well, chop fresh cilantro, and set everything up. Toss the quinoa into your bowl of seasonings, then fold in the charred corn, beans, and cilantro. Taste it and add more salt if needed. Serve it warm—it’s so much better that way!
# Notes:
01 -
This colorful dish blends smoky corn with quinoa and beans, no grill needed!
02 -
Great as a meal for 2 people or a side for 3-5.
03 -
It’s best eaten warm, but leftovers hold up well in the fridge for a quick meal later.