Quinoa with Charred Corn Scallions Browned Butter and Mint

Inspired by a recipe in the August 2006 issue of Gourmet.

2011 Jan/Feb


  • 1 c. quinoa, rinsed in a fine sieve
  • canola or olive oil, for cooking
  • 2 c. fresh corn kernels (or well-drained canned kernels)
  • 1/4 c. butter
  • zest and juice of a lemon
  • 1 T. honey
  • salt and pepper to taste
  • 2 green onions, chopped
  • a few leaves of fresh mint, torn or chopped


Cook the quinoa in a pot of boiling water for 15 minutes, drain it in a fine sieve and dump it back into the pot while still steaming. Cover with a tea towel, then the lid and leave it to steam (this will make fluffy quinoa). Meanwhile, heat a drizzle of oil in a heavy skillet set over medium-high heat and cook the corn for about 10 minutes, until it starts to turn golden. Put it into a bowl to cool.

Melt the butter in the same skillet and cook it for a few minutes until it turns golden brown and smells nutty. Stir in the lemon zest and juice, the honey and some salt and pepper. Set aside and keep warm.

Mix the quinoa, green onions and mint together with the corn. Drizzle the mixture with the warm browned butter dressing and toss it thoroughly. Serve immediately. Serves 6.