I am always pleased to discover how simple and fast it is to prepare this Honey Butter Quinoa and Corn. 45 minutes total time, most of which is waiting for varying things to boil. Any prep activities can be done during this time which is always a welcome boost in efficiency.
Fresh corn is mandatory for this summer side dish, and part of what infuses the quinoa with extra-deep flavor is boiling the cobs in the cooking water first. This is the same thing I did to create the broth in my Sweet Corn Zucchini Soup recipe. It adds such a delicate sweetness to the backbone of this dish. Fresh corn at peak season is going to be your best friend! Frozen corn, even frozen corn on the cob, just isn’t going to have the magic that fresh corn does.
While I think this dish is best served warm, you actually can’t go wrong temperature-wise! That’s one of the things that makes this a great recipe for outdoor grilling and get-togethers. It can be served cold, room temperature or hot and is delicious any way. And with no mayo, it is a summer side dish that won’t kill you if left outside!
When planning for this recipe, I have listed that it serves approximately 8 as a side dish- that’s about 2.5 total cups. If you’re looking to serve this more as an entree, you’ll probably have 4-5 servings.
Besides being a great BBQ side dish, Honey Butter Quinoa and Corn makes a great addition to all kinds of meals! Try it with white fish or salmon, (LINK), chicken dishes, and burgers of all types- beef, black bean (LINK) or veggie. If you’re looking for more of a light meal or lunch, it makes a great base for steamed vegetables. Pack it in meal-prep containers and take it to work all week long! It’ll remain fresh in the fridge for several days.
And as a final note, my father once referred to quinoa as “Inca Grits” which remains one of the funniest things I’ve ever heard in my life.
Looking for other unique side dish recipes? Try my Blue Corn Fried Ravioli, (LINK) Bacon-Wrapped Enoki Mushrooms (LINK) and Kartoffelsalat (German Potato Salad) recipes!
Honey Butter Quinoa and Corn
Ingredients
- 2 ears fresh corn
- 2 cups water
- 1 cup quinoa (I use tri-colored)
- 1 tsp olive oil
- 1/4 cup salted butter
- 1 1/2 tsp lemon zest
- 3 tbsp lemon juice
- 2 tbsp honey
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper (optional)
- a few cranks of pepper, to taste
- 1 bunch green onions / scallions
Instructions
- Slice kernels off both ears of corn and set aside. Place cobs in a medium pot with water and bring to a boil. Cover and lower heat. Simmer for 15 minutes. When finished, remove cobs from the water and discard.
- Rinse quinoa in a fine mesh sieve under cold water. Add the quinoa, olive oil and corn kernels to the pot of water. Bring to a boil again, cover, and reduce heat to a simmer. Simmer for 15 minutes.
- Remove the quinoa from heat and let it sit and steam for another 5 minutes.
- In the meantime, prepare the dressing. Melt butter in a small bowl. Whisk in lemon zest, lemon juice, honey, onion powder, garlic powder, cayenne (if using) and pepper to taste. Slice the green parts of the scallions and set aside.
- Pour quinoa into a serving bowl and thoroughly stir in the dressing. Stir in sliced scallions. Serve warm, cold or somewhere in-between!
Currently Listening: All – Allroy for Prez…
