This is the first year that I have grown Silver Queen Corn in the garden. I am a HUGE fan of sweet corn. I can probably eat 6 ears of corn in one sitting. Nothing fancy. Just a little butter and salt. That is it. When the corn is good, there is no need for anything else.
When it comes to growing corn, people think you need lots of space and many rows to get good corn. All you need is good soil, a handful of seeded rows, water, sunshine, and love. Last year, I grew popping corn in a two, 18-inch-by-16-foot space.
This year, I took one, a 3-foot by 6-foot, raised bed dedicated to popping corn. Another 3-foot-by-4-foot space in another 6-foot raised bed was dedicated to growing Silver Queen corn. I have five small rows planted in each bed. Both did AMAZING! I had so much corn that I did share with friends. Some of the ears of corn I cooked, pulled the kernels off the cob, and froze them. The rest was reserved for one of my favorite dishes, Roasted Corn and Quinoa Salad.
Roasted Corn and Quinoa Salad
When the corn is sweet, the cucumbers are crisp, and the tomatoes are simply delicious, it is imperative to combine these garden goodies. Add in fresh herbs and quinoa, and you have one tasty dish. What is better than picking veggies and herbs right from the garden? I was able to make a culinary delight within 30 minutes of harvesting. Now that is freshness at its finest.
I have posted a quinoa salad before. As I stated, each time I make quinoa salad, I change it up a little just about every single time. Here is the latest recipe, and I hope you give it a try.
Quinoa Ingredients
- 1/2 cup quinoa
- 2 cups water (divided use)
- 1 tablespoon fresh thyme
- 1 cucumber (seeds removed and diced)
- 1 tomato (seeds removed and diced)
- 1/2 cup pearl yellow tomatoes (quartered)
- 2-3 ears of corn (roasted and cut off the cob)
- 1 tablespoon fresh parsley
- 1/8 cup fresh chives (chopped)
- Salt and pepper to taste
Dressing Ingredients
- 1/2 lemon (juiced)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh dill (finely chopped)
- Salt and pepper to taste
Directions
- Soak the quinoa for 15 minutes in 1 cup of water, then rinse well.
- Add quinoa to a small pot with 1 cup of water (or vegetable stock), fresh thyme, and salt, and pepper and bring to a boil.
- Turn the heat down to simmer, cover the pot, and simmer for 15 minutes.
- Turn off the heat, uncover, and let cool.
- Make the dressing by combining all ingredients and whisking until emulsified (well blended).
- In a bowl, add the quinoa, cucumber, tomato, corn, parsley, chives, and dressing. Mix until well combined.
- You can serve right away or refrigerate for later.
