Street Corn Quinoa Skillet

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Street Corn Quinoa Skillet

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Appetizer, Main Course, Salad

Equipment

  • medium saucepan
  • skillet
  • Fine mesh strainer
  • Measuring cups
  • small bowl

Ingredients
  

  • 1 cup Quinoa
  • 2 cups Low-sodium vegetable broth or water
  • 2 cups Corn fresh, frozen, or canned/drained
  • 1 can Black beans drained and rinsed
  • 1 Red bell pepper diced
  • 3 Green onions sliced
  • 2 cloves Garlic minced
  • 1 tablespoon Extra virgin olive oil
  • Juice of 1 Lime
  • ½ teaspoon Sea salt
  • ¼ teaspoon Black pepper
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Chili powder optional

Simple Creamy Lime Drizzle

  • 1 ripe Avocado
  • Juice of 1 Lime
  • 2 tablespoons Plain Greek yogurt or unsweetened plant-based yogurt
  • 1-2 tablespoons Water
  • Pinch of Sea salt

Optional Toppings

  • Fresh cilantro
  • Lime wedges
  • Pumpkin seeds
  • Red pepper flakes
  • Small sprinkle of Parmesan or plant-based Parmesan

Instructions
 

Corn Preparation Options

  • Fresh Corn
    You Will Need: 3–4 ears fresh corn
    Instructions: Remove husks and silk from the corn. Stand each ear upright on a cutting board. Carefully slice downward with a sharp knife to remove kernels. Set kernels aside for cooking.
    Cooking Time: Cook fresh corn in the skillet for 5–7 minutes until slightly golden
  • Frozen Corn
    You Will Need: 2 cups frozen corn 
    Instructions: No need to thaw completely. Add directly to the skillet. 
    Cooking Time: Cook for 5–6 minutes until heated through and lightly browned.
  • Canned Corn
    You Will Need: 1 (15 oz) can corn, drained and rinsed 
    Instructions: Drain and rinse well to reduce sodium. Pat dry lightly with a paper towel if possible. Add to the skillet. 
    Cooking Time: Cook for 3–5 minutes until warmed and lightly browned

Sauté the Vegetables

  • Heat olive oil in a large skillet over medium heat. Add diced red bell pepper. Cook for 3–4 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.

Add the Corn

  • Add your corn based on the option chosen above. Cook until warmed through and slightly browned for extra flavor.

 Add Beans & Seasonings

  • Add black beans to the skillet. Stir in: Sea salt, Black pepper, Smoked paprika, Chili powder (optional). Cook for 2–3 minutes.

Combine Everything

  • Add cooked quinoa into the skillet. Stir until evenly combined. Add lime juice and sliced green onions. Taste and adjust seasoning if needed.

Make the Creamy Lime Drizzle

  • Mash avocado in a small bowl until smooth. Add: Lime juice, Yogurt, a pinch of sea salt, Water as needed. Mix until creamy and drizzle-able.

Final Assembly

  • Spoon quinoa mixture into bowls. Drizzle with creamy lime sauce. Top with optional cilantro, pumpkin seeds, Parmesan, or lime wedges. Serve warm and enjoy.
Keyword Black beans, corn, onion, quinoa
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