Smoky Creamed Corn & Black Quinoa - 2 lbs.

Smoky Creamed Corn & Black Quinoa - 2 lbs.

InHarvest Products Used


Yield: about 2 gallons

  • 1½ qts. water
  • 1 bay leaf
  • 2 lbs. InHarvest Black Quinoa
  • 5 strips applewood-smoked bacon
  • 4 T. unsalted butter
  • 6 lbs. frozen corn kernels
  • 1 qt. half & half
  • 2 c. medium-dice fire-roasted red bell pepper
  • 4 clove garlic, minced
  • 1 T. smoked paprika
  • 2 T. kosher salt   
  • 1 T. ground black pepper
  • 4 c. shredded cheddar



  1. In a large pot on the stovetop, bring the water to a boil with the bay leaf. Cook InHarvest Quinoa according to package directions. Discard the bay leaf. Set the pot with the quinoa aside.
  2. In a sauté pan, cook the bacon until crisp. Roughly chop the bacon and set aside.
  3. In the same pot as the quinoa, add the butter, corn, half & half, bell pepper, garlic, paprika, salt and pepper. Increase heat until the mix starts to bubble. Reduce heat to simmer and cook for 12 minutes, stirring occasionally.
  4. Stir in the bacon and cheddar and simmer for 5 minutes. Serve hot.