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Home | CES Spring 2021 | Mexican Street Corn Quinoa Bowl

Mexican Street Corn Quinoa Bowl

  • Servings

    8

Email article

Ingredients

Coconut Quinoa

Citrus-Garlic Black Beans

Charred Corn

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Directions

Coconut Quinoa

  1. Heat coconut milk, quinoa and lime zest to a simmer in a saucepan over medium-high heat. Reduce heat to low; cover and cook until all liquid is absorbed, about 15 minutes. Makes about 6 cups.
  2. Citrus-Garlic Black Beans

  3. Toss all ingredients in a bowl. Makes about 2½ cups.

Charred Corn

  1. Heat oil in a sauté pan over medium-high heat. Add corn; cook until charred, about 5 minutes, stirring occasionally. Makes about 2 cups

To Serve

  1. deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes. Serve a portion of coconut quinoa topped with a portion of each citrus-garlic black beans and charred corn, Mexican Street Corn Breaded Shrimp, avocado, cheese and pepper; garnish with lime wedges.

Ingredient availability varies by location*

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Heart of the Holidays

Savor the Season

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