Quinoa Esquites

Esquites is a Mexican corn salad. I sort of morphed two recipes to make this one- okay actually, I just added quinoa to one.
It's a delicious comforting and healthy main dish. I served it with a simple salad with radishes,thinly sliced onion, red pepper, etc. It would actually be tasty mixed with a salad as well.

Try it with avocado too.

Photo and Adapted Recipe from Closet Cooking

Esquites (Mexican Corn Salad)

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

(Adapted from Serious Eats)

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

1 cup quinoa

2 cups no-chicken or vegetable broth

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Bring quinoa and stock to boil in small pot. Once boiling, cover and simmer for 10-15 minutes. 
2. Melt the butter in a heavy skillet over medium-high heat.
3. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
4. Add the jalapeno, saute for a minute and remove from heat.
5. Mix everything and serve warm or at room temperature.