Corn is amazing this time of year…so sweet and fresh! It’s definitely one of my favorite sides for any grilled meal. What to do with a small amount of leftover corn? I like to add it to salads, make it into corn chowder, or turn it into croquettes like I did in this recipe.
I served these quinoa corn patties with a cool and creamy onion dip. A combo of Greek yogurt and sour cream give the dip a nice refreshing tang, and two different kinds of onion add great flavor and provide the perfect contrast to the corn’s sweetness.
If Your Corn Isn’t Precooked: No problem! Just sauté it along with the onion.
Yields 4 patties
Quinoa Corn Patties:
1/4 cup uncooked quinoa
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup cooked corn kernels (about 1 medium-large cob)
2 large eggs, beaten
2 tablespoons minced fresh parsley or chives
4-6 tablespoons breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Canola oil, for shallow frying
Soak the quinoa in cold water for 15 minutes; strain through a fine mesh sieve, then thoroughly rinse under cold running water. Heat the olive oil in a medium lidded saucepan over medium heat; add the onion and sauté until softened and starting to turn golden, about 5 to 7 minutes. Add the garlic and sauté 1 minute more.
Add the rinsed quinoa, 1/2 cup warm water, salt, and pepper. Turn the heat up to high and bring up to a boil; once boiling, give it a stir, cover the saucepan, and turn heat down to a gentle simmer. Cook 14 minutes, then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork. Cool slightly, then transfer to a medium bowl and stir in the corn, eggs, and parsley. Stir in 4 tablespoons of breadcrumbs, then add 1 to 2 tablespoons more as needed so they hold their shape.
Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
1/4 cup Greek yogurt
1/4 cup sour cream
1/2 small onion, minced
1 tablespoon minced fresh chives
1/4 teaspoon smoked sweet paprika
1/4 teaspoon salt
Stir together all ingredients; store refrigerated until serving.