Do corn and tomatoes mean summer to you? They do to me, especially tomatoes as you've seen here, and here. Growing up my family spent a lot of time at my Grandmom's summer house on the Maryland Eastern Shore and at the beach where both corn and tomatoes are grown in abundance. Corn on the cob was almost always served at dinner. My family liked to eat it slathered in butter with lots of salt and pepper... Mmmm, so good. Unfortunately today I realize it's probably not the best thing to eat every weekend. So I decided to take two of my favorite summer ingredients and combine them in a way that is healthy and flavorful!
This dish is tied to together not only by pretty tri-color quinoa (I used tri-color because it is pretty, but regular also works), but cilantro, lime and of course, manchego cheese. I don't use manchego cheese a whole lot, but it's buttery texture truly makes this dish. Try to buy a good quality manchengo if you can. This dish is the perfect meal to make a big batch of and take for lunch or use as a dinner side. It so delicious!
|Local Silver Queen from the farmer's market|
2 ears of corn or two cups of frozen corn
1 tbsp butter
1/4 cup minced vidali onions
1 tomato diced
2 tbsp cilantro
1 lime, juiced
4 oz manchego cheese, grated
1 cup of cooked quinoa
In a large skillet, melt a tablespoon of butter over medium heat. Add 1/4 cup onions and saute for 2 minutes. Add two cups of corn and saute for another 5 minutes. Add diced tomato, cooked quinoa, salt and pepper. Let cook for another 8-10 minutes. Lastly add the cilantro, lime juice and grate the manchego cheese over the dish. Stir together and serve in a bowl. Enjoy!
This recipe was inspired by this week's Food Matters Project recipe - Corn Avocado Salad. This is my take on a similar but avocado-less recipe :) Get the original recipe here! And check out everyone else’s take here.