Ingredients:

• 4 ears corn, shucked
• 1 tbsp grated fresh lemon zest
• 2 tbsp fresh lemon juice
• 14 cup unsalted butter, melted
• 1 tbsp honey
• 12 tsp salt
• 14 tsp black pepper
• 2 cups uncooked quinoa
• 4 scallions, chopped

Method:

• Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil.
• As soon as the water comes to a boil, turn off the heat and let the pot stand covered for 5 minutes.
• Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle.
• Then, using a sharp knife, cut the kernels off the cob.
• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
• Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.
• Cook the quinoa in a pot of boiling salted water per the package directions.
• Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until its evenly coated. Season with salt and pepper and serve.