by gingerroot
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gingerroot's Notes:
Expand3 strips of bacon, finely chopped Ask a question about this ingredient
1/2 cup sweet onion, finely chopped Ask a question about this ingredient
2 tablespoons jalapeño, minced (with seeds and membranes - you want a little heat) Ask a question about this ingredient
3 cloves garlic, peeled and smashed with the flat side of a large knife Ask a question about this ingredient
4 ears corn, shucked Ask a question about this ingredient
2% Milk Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
1 teaspoon maple syrup Ask a question about this ingredient
1 cup quinoa, rinsed and drained Ask a question about this ingredient
3/4 cups basmati rice Ask a question about this ingredient
1 3/4 cup plus 2 Tablespoons water Ask a question about this ingredient
3 ounces cotija cheese, crumbled Ask a question about this ingredient
2 tablespoons finely snipped garlic chives Ask a question about this ingredient
1/4 cup snipped cilantro Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
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.
Ask a question about this stepMilk 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.
Ask a question about this stepIn 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.
Ask a question about this stepAdd 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.
Ask a question about this stepReturn 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.
Ask a question about this stepGently 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.
Ask a question about this stepOnce 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!
Ask a question about this stepBrilliant!! Love love love it. Saved to make this one asap!!!
Oohhh...I think I'm in love, and this isn't the first time with one of your recipes, gingerroot. Brava!
Thank you, sdebrango! I'm looking forward to leftovers for lunch today.
Thanks so much SKK, the flavors are definitely natural partners. Btw, your corn soup sounds amazing!
This sounds deliciously light and fresh! Love the rice & quinoa combo with everything else.
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!).
This sounds fabulous - plus a great idea to make and then eat for lunches all week - love it!!!
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.
Can't wait to toast the quinoa! Great directions !
Thanks, Lori!
This is from your friendly editors at Food52.
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.