Mexican street corn salad

3 units corn ears, husked ⁠
to taste extra virgin olive oil for brushing ⁠
1 unit red onion, small, chopped ⁠
to taste fine sea salt ⁠
1 unit lime, zested and juiced⁠
1/3 cup cotija cheese (crumbled)⁠
1/4 cup Cilantro, chopped⁠
to taste smoked paprika ⁠
1/2 tsp ground cumin⁠
1/4 tsp black pepper, ground⁠
2 tbsp sour cream⁠
1 tbsp extra virgin olive oil ⁠
For the quinoa⁠
1 cup uncooked quinoa ⁠
2 cups chicken or vegetable stock⁠
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Method:⁠
first make quinoa. Rinse and pour the chicken or vegetable stock over it. let the quinoa boil on high heat ⁠
once the stock starts boiling, reduce the heat to medium-low and let it simmer for about 15-20 mins. While the quinoa is cooking, brush the corn ears with olive oil and place them in your Fritaire ⁠
Airfry for 15 mins at 400F or until tender and charred, 8–10 minutes; ⁠
Let cool slightly. Cut kernels from cobs and transfer to a large bowl. ⁠
once the quinoa is cooked, set it aside ⁠
In a small bowl, whisk together the lime juice, lime zest,sour cream, paprika, cumin, black pepper and salt. Set aside. ⁠
To the bowl with the corn, add the quinoa,cotija, onion, cilantro, and jalapeno. Stir to combine. ⁠
Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary. ⁠
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