Summer Corn Salad with Toasted Grains
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Author Notes: This simple salad brings together sweet corn and toasted grains to create a light dish perfect for summer entertaining. Bacon and cotija provide a salty contrast, while jalapeño brings a little heat. Toasting the grains first coax out their natural nuttiness, while cooking them in a combination of corn milk and dairy milk keep them sweet, complementing the corn.
- gingerroot
Serves 6 as a side
- 3 strips of bacon, finely chopped
- 1/2 cup sweet onion, finely chopped
- 2 tablespoons jalapeño, minced (with seeds and membranes - you want a little heat)
- 3 cloves garlic, peeled and smashed with the flat side of a large knife
- 4 ears corn, shucked
- 2% Milk
- Pinch of salt
- 1 teaspoon maple syrup
- 1 cup quinoa, rinsed and drained
- 3/4 cups basmati rice
- 1 3/4 cup plus 2 Tablespoons water
- 3 ounces cotija cheese, crumbled
- 2 tablespoons finely snipped garlic chives
- 1/4 cup snipped cilantro
- Freshly ground black pepper
- Prep your corn the safe way (with thanks Merrill & Kristen) by placing one ear vertically on a cutting board or work surface in front of you. Hold one edge of the corn while slicing the kernels off the opposite side with a sharp knife. Rotate cob so that flat, cut side is now sitting firmly on your work surface and repeat until you have cut around the entire ear. Repeat with remaining ears of corn. You should have between two - three cups of kernels (depending on the size of your ears); place in a bowl and set aside.
- Milk your cobs one at a time by standing upright (trimming end to make it sit flat if necessary) in a pie plate and carefully work downwards, scraping the cob with the backside of your knife. Continue on all sides of the cob. Repeat with remaining cobs. Transfer mixture to a two cup or quart Pyrex measure; you should have about ¾ cup corn milk and pulp. Add enough dairy milk so that entire mixture measures 1 1/2 cups. Set aside.
- In a Dutch oven, cook bacon over medium heat until crispy and fat has rendered. Using a slotted utensil, transfer bacon pieces to a small bowl and set aside.
- Add onion, flattened garlic, corn kernels and jalapeno to bacon drippings. Add a pinch of salt and maple syrup. Cook for 5 minutes, stirring to ensure nothing burns. Transfer corn mixture to a bowl and set aside to cool.
- Return Dutch oven to heat and immediately add quinoa and basmati to begin toasting, stirring constantly to prevent burning. Toast until grains are fragrant and golden/golden brown, about 6 minutes. Carefully add water (grains will sizzle and spit) turning heat down if necessary. Add reserved corn milk-dairy milk mixture from Pyrex. Bring mixture to a boil, cover and reduce heat to low to simmer. Cook for 20 minutes, until liquid is completely absorbed and grains are tender.
- Gently fluff grains with a fork and transfer to a large serving bowl to cool. Help grains cool by pulling from the bottom of the bowl with a spatula, essentially folding from the bottom up.
- Once the grains have cooled a bit, fold in crispy bacon pieces and any oil that accumulated in the bowl. Continue to build salad by thoroughly folding corn-onion-jalapeno mixture in next, then half of the cotija cheese, half of the chives and half of the cilantro. Your ingredients should be evenly distributed. Finish salad by topping with remaining cheese, chives, cilantro and a few grinds of black pepper. Serve immediately or at room temperature. Enjoy!
- This recipe was entered in the contest for Your Best Corn off the Cob
Tags: gluten free, light, summer salad
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almost 2 years ago gingerroot
Thanks so much, Oui Chef and ChezSuzanne! I admire you both and your comments mean a lot to me. I’d love to hear your thoughts if you try this.
almost 2 years ago TheWimpyVegetarian
Brilliant!! Love love love it. Saved to make this one asap!!!
almost 2 years ago Oui, Chef
Oohhh...I think I'm in love, and this isn't the first time with one of your recipes, gingerroot. Brava!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
This is so fantastic, love all the components.
almost 2 years ago gingerroot
Thank you, sdebrango! I'm looking forward to leftovers for lunch today.
almost 2 years ago SKK
Bacon and maple syrup and corn and grains - wow! Sounds great!
almost 2 years ago gingerroot
Thanks so much SKK, the flavors are definitely natural partners. Btw, your corn soup sounds amazing!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This sounds deliciously light and fresh! Love the rice & quinoa combo with everything else.
almost 2 years ago gingerroot
Thanks so much, hardlikearmour. I first made this using toasted farro. It was good, but significantly heavier. The quinoa and basmati really make this a lovely light summer salad (and gluten free to boot - always a plus at my house!).
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
This sounds fabulous - plus a great idea to make and then eat for lunches all week - love it!!!
almost 2 years ago gingerroot
Thanks, a! It looks like a lot but I found that I ate a lot more than planned because it's so light - not sure I'll have leftovers ALL week, lol.
almost 2 years ago lorigoldsby
Can't wait to toast the quinoa! Great directions !
almost 2 years ago gingerroot
Thanks, Lori!