4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint (we skipped this)
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
(Instead of going through the additional hassle of steaming, you can still get perfectly acceptable results by simply cooking the quinoa according to package directions.) Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
Gourmet, August 2006
I talked about this recipe HERE.