Half Baked Harvest · by Tieghan Gerard★ 4.6 (16)
Summer Grilled Mexican Street Corn Quinoa Salad.
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 18%
CARBS 35G52% OF CAL
5G FIBER0G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 12G40% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa and charred corn with bacon, jalapeño, and cotija cheese tossed in a lime-cilantro dressing with Mexican spices. Smoky and fresh, this summery salad is satisfying enough for a meal.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa (rinsed)
- 4 ears corn (husks removed)
- 1 tablespoon olive oil
- 2 tablespoons butter (softened)
- 1 lime (juiced, plus extra for garnish)
- 1/4 cup + 2 tablespoon fresh cilantro (chopped)
- 2 teaspoons smoked paprika
- 1 teaspoon chile powder
- 1/4 teaspoon salt + pepper
- 2 red peppers
- 2 jalapeños
- 2-4 green onions (chopped)
- 1 cup tom-tom tomatoes (halved, grape/cherry tomatoes)
- 1/4 cup fresh basil (sliced)
- 4 slices thick bacon (cooked + chopped (optional))
- 1/2 cup cotija cheese (crumbled)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 18%
CARBS 35G52% OF CAL
5G FIBER0G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 12G40% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 291mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.