Quinoa with Corn, Scallions, and Mint
['4 ears corn, shucked', '1 tablespoon finely grated fresh lemon zest (from 2 lemons)', '2 tablespoons fresh lemon juice', '1/2 stick (1/4 cup) unsalted butter, melted', '1 tablespoon mild honey', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '2 cups quinoa (about 10 oz)', '4 scallions, chopped', '1/2 cup chopped fresh mint']
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
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