If you love the vegetable boiled or grilled on the cob, you’ll go crazy over sweet corn’s nubby kernels when they’re roasted in a hot pan.
This easy, portable recipe pairs skillet corn and other vegetables with protein-packed quinoa in a piquant dressing that sings of lime.
For even more flavor, toast the quinoa by sauteing it in a little olive oil over medium heat until it’s golden before cooking.
Pan-Seared Corn and Quinoa Salad
From “Mastering the Art of Vegan Cooking,” by Annie and Dan Shannon (Grand Central Life & Style, $25).
1/3 cup olive oil
Juice of 3 limes
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon soy sauce
1 teaspoon ground oregano
1/4 teaspoon crushed black peppercorns
1/2 teaspoon chili powder
1 tablespoon olive oil
2 ears corn, husked
1 cup quinoa, cooked according to package directions
1/2 cup fresh cilantro
2 stalks celery, chopped
1/2 red bell pepper, diced
3 green onions, chopped
1 jalapeno, seeded and sliced
Make dressing: In airtight container, whisk together dressing ingredients. Cover and set aside for 15-20 minutes.
Make salad: Brush a cast-iron skillet with olive oil and set it over medium heat. Once skillet is hot, add corn and brush ears with olive oil. Using a fork, gently roll corn to evenly sear. It should take about 3 minutes for corn to be lightly browned. Transfer corn to a plate and refrigerate to cool.
Toss together quinoa, cilantro, celery, bell pepper and green onions in a large bowl. Add as much of the jalapeno as you like.
Remove corn from refrigerator. Set stalk end of one ear in a large bowl and hold top by the narrow end. Gently run a large, sharp knife down the cob to remove kernels. Rotating corn is less awkward than moving the knife and will get larger kernels.
Toss corn kernels into the quinoa salad and mix. Mix in dressing, transfer salad to an air-tight container and refrigerate at least 15 minutes. Serve cold.
Yield: 4 to 6 servings.