If you love it boiled or grilled on the cob, you'll go crazy over sweet corn when it's roasted in a hot pan. This easy, portable recipe pairs skillet corn with protein-packed quinoa in a piquant dressing that sings of lime. 

For even more flavor, toast the quinoa by sautéing it in a little olive oil over medium heat until it’s golden before cooking.

Pan-Seared Corn and Quinoa Salad

Serves 4 to 6

For dressing

1/3 cup olive oil

Juice 3 limes

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon soy sauce

1 teaspoon ground oregano

¼ teaspoon crushed black peppercorns

½ teaspoon chili powder

Pinch paprika

For salad

1 tablespoon olive oil

2 ears corn, husked

1 cup quinoa, cooked

½ cup fresh cilantro

2 stalks celery, chopped

½ red bell pepper, diced

3 green onions, chopped

¼ cup raw hulled pumpkin seeds

1 jalapeno, seeded and sliced

1 lime, cut into wedges

Make dressing: In airtight container, whisk together dressing ingredients. Cover and set aside for 15-20 minutes to help flavors mingle.

Make salad: Brush a cast-iron skillet with olive oil and set it over medium heat. Once skillet is hot, add corn and brush ears with olive oil. Using a fork, gently roll corn to sear evenly. It should take about 3 minutes for corn to brown lightly. Transfer corn to a plate and place in fridge to cool.

In large bowl, toss together quinoa, cilantro, celery, bell pepper, green onions and pumpkin seeds. Add as much of the jalapeno as you like, ½ teaspoon at a time, depending on how much heat you want.

Remove corn from fridge. Set stalk end of one ear in a large bowl and hold top by the narrow end. Gently run a large, sharp knife down the cob to remove kernels, letting them fall into the bowl. Rotating corn is less awkward than moving the knife and will get you larger kernels.

Toss corn kernels into the quinoa salad and mix with a large spoon. Mix in dressing, transfer salad to an air-tight container and refrigerate for at least 15 minutes.

Serve cold, with a wedge of lime to squeeze over the top.

From “Mastering the Art of Vegan Cooking” by Annie and Dan Shannon (Grand Central Life & Style, May 2015, $25).