Mexican street corn salad
3 units corn ears, husked
to taste extra virgin olive oil for brushing
1 unit red onion, small, chopped
to taste fine sea salt
1 unit lime, zested and juiced
1/3 cup cotija cheese (crumbled)
1/4 cup Cilantro, chopped
to taste smoked paprika
1/2 tsp ground cumin
1/4 tsp black pepper, ground
2 tbsp sour cream
1 tbsp extra virgin olive oil
For the quinoa
1 cup uncooked quinoa
2 cups chicken or vegetable stock
Method:
first make quinoa. Rinse and pour the chicken or vegetable stock over it. let the quinoa boil on high heat
once the stock starts boiling, reduce the heat to medium-low and let it simmer for about 15-20 mins. While the quinoa is cooking, brush the corn ears with olive oil and place them in your Fritaire
Airfry for 15 mins at 400F or until tender and charred, 8–10 minutes;
Let cool slightly. Cut kernels from cobs and transfer to a large bowl.
once the quinoa is cooked, set it aside
In a small bowl, whisk together the lime juice, lime zest,sour cream, paprika, cumin, black pepper and salt. Set aside.
To the bowl with the corn, add the quinoa,cotija, onion, cilantro, and jalapeno. Stir to combine.
Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
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