Corn and cheddar quinoa

My aunt made this recipe for us while we were on vacation in Maine.  It was fantastic.

Adapted from How Sweet Eats.

1 cup uncooked quinoa, rinsed
2 cups low-sodium chicken broth
4 ears of sweet corn, grilled or 1 1/2 cups cooked frozen corn if it's not in season
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
4 ounces cheddar cheese, freshly grated
1/4 cup chopped scallion


Preheat your grill on the highest setting.
Shuck corn ears and brush each with olive oil and sprinkle with 1/2 teaspoon of salt and pepper.
Wrap each in a square of aluminum foil – just so there is one layer to cover the corn.
Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling.

Alternatively, we like to remove the silk and then wrap back up with the husks.  It's kinda like steaming the corn but it leaves a nice grilled flavor and color as well.  But honestly, we usually just use frozen corn to save on time.
Once corn has cooled, cut the kernels off the cob.
Add quinoa and chicken stock to a saucepan and bring to a boil.
Once boiling, reduce to a simmer, cover and let cook for 15-18 minutes, then fluff with a fork.
Immediately stir in butter, cheddar and remaining salt and pepper.
Add in corn and stir to combine, then top with scallions.

Edited 3/2022-

Added in the way we like to grill corn, husk on, silk off.