Charred Corn Elote Grain Bowls with Black Beans & Lime Crema

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 3 cups cooked farro or quinoa
• 4 fresh corn ears
• 1 can (15 oz), drained canned black beans
• 2 avocado
• 1/2 cup crumbled cotija cheese
• 1/2 cup sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 cup halved cherry tomatoes

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, about 3 minutes. Brush the corn ears lightly with olive oil and place them directly in the dry skillet.
2. 2Char the corn, turning every 2 to 3 minutes, until kernels are blistered and blackened in spots all over, 10 to 12 minutes total. Transfer to a cutting board to cool slightly.
3. 3While corn cools, whisk sour cream with the juice of one lime, chili powder, smoked paprika, and salt until smooth and pourable; thin with a teaspoon of water if needed.
4. 4Stand each ear upright and slice the kernels off in long strips so some stay in clusters. Toss the warm kernels with a squeeze of remaining lime juice and half the chopped cilantro.
5. 5Warm the drained black beans in a small saucepan over medium heat with a splash of water and salt for 3 to 4 minutes until steamy.
6. 6Divide the cooked farro among four bowls. Spoon the warm black beans over one side of each bowl and pile the charred corn on the other.
7. 7Add halved cherry tomatoes and diced avocado. Drizzle generously with the lime crema, then shower with cotija and the rest of the cilantro.
8. 8Serve warm or at room temperature; for meal-prep, keep crema and avocado separate and assemble just before eating so textures stay bright through the workweek.