Gourmet | August 2006
yield: Makes 8 servings
2 ears corn, shucked (Our corn was really fresh, so I just used the kernals raw.)
finely grated fresh lemon zest from 1 lemon
2 tablespoons fresh lemon juice
1 Tbls. butter, melted
2 Tbls. olive oil
1 tablespoon mild honey
salt, to taste (it absorbs a lot)
freshly ground black pepper, to taste
2 cups cooked quinoa
3 shallots, chopped
1/8 cup chopped fresh mint
1/8 cup chopped fresh basil
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste. I added rotisserie chicken, about 1 1/2 cups cubed. I also put out fresh chopped tomatoes to place on top.
If you’ve never used Quinoa, head to Quinoa Basic Directions (either find in Pasta/Grains category on the side, or do a search up top). Basically, it’s like rice, with a little more liquid to grain.