While fresh summer corn lingers at the market, grill a few cobs, cut off the caramelized kernels and toss it with some cooked quinoa, olive oil and herbs. Such a simple and delicious summer salad, and a great way to use extra grilled corn. Top grilled corn and quinoa salad with grilled chicken or shrimp, or enjoy on its own.
Start With Grilled Corn on the Cob
A few weeks ago I shared a simple recipe, really more of a technique, for grilled corn on the cob. Did you try it? It’s so easy! I always grill a few extra cobs for a recipe such as this.
To grill corn, strip all of the husk and silk. A soft vegetable brush will scrub off any stuck on corn silk.
While the photo above looks nice with the fancy tie job at the top, that was just for a neat photo. Seriously, rip it all off and toss it. Heat up your grill, smear the corn with a little olive oil and place on a clean, medium-hot grill. Close the lid.
Don’t be alarmed if you hearing popping. Some kernels will pop like popcorn. Every couple of minutes, look in and turn the cobs with tongs to get even charring. How much is up to you. It takes just a few minutes (maybe 7-9) depending on how hot your grill is and how much char you want.
After grilling, cut cobs in half crosswise. That gives you two flat ends. Stand the cob on end while you slice down the sides, freeing the kernels.
Make A Batch of Basic Quinoa
If you are not yet familiar with quinoa (pronounced keen-wah), it’s time to learn about this marvelous psuedo-grain (it’s really a seed). Read this post to get up to speed.
Quinoa is available everywhere these days, either in bulk or in bags. I buy the tricolor blend or the red-white blend. Before cooking, wash raw quinoa in plenty of cold water through a fine sieve to rinse off the bitter outer coating called saponin. After the quinoa cooks and steam finishes, spread it out onto a rimmed baking sheet to cool.
Make The Salad
Friends recently came for dinner and I served this salad along with grilled shrimp, asparagus and a plate of sliced heirloom tomatoes with Burrata and Balsamic. I really did throw it together at the last minute and didn’t even measure quantities, so it’s one of those kind of things you can eye and adjust. Michelle said, please post this! So here you go Michelle. Just for you my dear friend.
For the salad, simply mix the corn and quinoa, then add your favorite chopped fresh herbs such as thyme, dill, oregano, mint and chives. I used what was growing in my garden herb pots – chives, mint and oregano. The mint makes it refreshing. Add in a handful of pine nuts and dress with olive oil, squeeze of lemon juice, and season with salt and pepper. There you have it, a fresh, summer salad and side dish. I hope you enjoy this as the last days of summer quickly arrive.
Still want to make it in the winter? Try using frozen roasted corn. Grill extra and freeze your own.
Photography Note
Ahem. Drum roll please. I just have to share this. I took these photos! Yes! Me! Well, the two of the salad. Sorry, too many exclamation points. I am so excited to finally have my own camera, a new Canon 6D (thank you sweetheart). Time to put head knowledge into hands-on experience.
The days are long overdue that I start shooting, not just styling. I can see many of my photography and blogging friends (like Todd and Diane) nodding their heads. Diane’s voice rings in my ears, telling me to “pick up a camera” at a photography workshop we took a few years ago.
Why was I so hesitant for so long? I don’t know. I have a long ways to go and a lot to learn compared to my talented husband and my blogging friends, but that is okay. We all have to start somewhere. My goal is to post more often and bring more fresh, healthy and easy recipes to your kitchen.
Grilled Corn and Quinoa Salad with Fresh Herbs
Ingredients
- 2 cups cooked quinoa
- 1 cup grilled corn kernels
- 1/3 cup pine nuts
- 2-3 tablespoons finely chopped fresh herbs such as mint chives, and oregano
- 2 tablespoons olive oil
- 1-2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Add cooked quinoa, corn, nuts and herbs to a medium bowl and mix gently. Whisk olive oil and lemon juice together and toss with the quinoa and corn. Add salt and pepper. Taste and adjust to your preference.
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