Directions

• Heat grill or grill pan. Cut sweet corn in half and place in a bowl.
• In a separate bowl, stir together the mayo, sour cream, chili powder, salt and cayenne. Spoon into the bowl of corn and stir/toss until the corn is well coated with mixture.
• Transfer corn to the heated grill. Cook, turning occasionally, until the corn is lightly charred on all sides (about 8 to 10 minutes). Remove from the grill and let cool.
• Place the cooked quinoa, black beans, tomatoes, cheese and cilantro in a bowl. Carefully remove the kernels from the cooled ear of corn by placing one end on the cutting board and slicing down between the kernels and the cob.
• Place the corn in the bowl and toss until everything is well combined. Squeeze fresh lime juice and dash with salt before serving.