With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead of cooking the corn with all butter, supplementing with olive oil infuses the dish with healthy fats while still keeping the buttery taste we all love with corn.  

Martha Stewart Living, June 2021

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Credit: Linda Xiao

Recipe Summary test

prep:
15 mins
total:
55 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice whites and light-greens from scallions; set aside. Thinly slice dark-greens on the bias; soak in ice water 10 minutes. Drain and pat dry.

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  • Heat butter and oil in a large cast-iron skillet over medium. Add corn and scallion whites and light-greens; season with salt and pepper. Cook, stirring, until caramelized, about 8 minutes.

  • Let cool slightly, then transfer to a large bowl and toss with quinoa, goat cheese, and scallion dark-greens. Season to taste and serve. Corn can be refrigerated in an airtight container for up to 5 days. 

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