1. 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. 2. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined. 3. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. 4. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. 5. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). 6. 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. 7. Remove from heat and let stand (still covered) 5 minutes. 8. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
