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Charred Corn and Quinoa Salad with Jalapeño Basil Dressing

A vibrant medley of crispy charred corn, fluffy quinoa, and a zesty jalapeño basil dressing, perfect for gatherings or cozy meals.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed Rinse under cold water to remove bitterness.
  • 2 cups water or vegetable broth Use vegetable broth for added flavor.
  • 2 cups corn kernels Fresh or frozen.
For the Dressing
  • 2 tablespoons olive oil For sautéing the corn.
  • 1 jalapeño, seeded and diced Remove seeds for less heat.
  • 1/4 cup fresh basil, chopped Adds freshness to the dressing.
  • 1 lime juiced Provides tanginess.
  • Salt and pepper to taste To season.

Method
 

Prepare the Quinoa
  1. Rinse 1 cup of quinoa under cold water to remove any bitterness.
  2. In a medium pot, combine the rinsed quinoa and 2 cups of water or vegetable broth.
  3. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
Char the Corn
  1. If using fresh corn, slice the kernels off the cobs. If using frozen corn, thaw it.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Add the corn kernels and sauté for about 5-7 minutes, or until they are golden and slightly charred. Remove from heat.
Prepare the Dressing
  1. In a small bowl, combine the diced jalapeño, chopped basil, lime juice, and salt and pepper.
  2. Mix well until incorporated.
Assemble the Salad
  1. In a large bowl, combine the cooked quinoa and charred corn.
  2. Drizzle the jalapeño basil dressing over the mixture and toss gently to combine.
Serve
  1. Taste and adjust seasoning as needed. Serve warm or at room temperature.

Notes

For a milder taste, leave out the jalapeño or substitute it with a bell pepper. This salad can be stored in an airtight container in the refrigerator for up to 3 days.