Charred Elote Corn & Black Bean Grain Bowls

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 3 cups cooked quinoa
• 3 cups (from 4 ears) fresh corn kernels
• 1 (15-oz) can canned black beans
• 2 avocado
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped fresh cilantro
• 2 lime
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1 tbsp neutral oil
• 1 cup halved cherry tomatoes
• 2 tbsp hot honey

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, about 3 minutes; add the oil and swirl to coat.
2. 2Add the fresh corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until deeply charred on the bottom, then stir and continue cooking another 2 minutes until blistered all over and fragrant.
3. 3Transfer the charred corn to a large mixing bowl and immediately toss with the chili powder, smoked paprika, garlic powder, and half the salt so the spices bloom in the residual heat.
4. 4Rinse and drain the black beans thoroughly, then fold them into the warm corn along with the cooked quinoa, halved cherry tomatoes, and most of the chopped cilantro.
5. 5In a small bowl whisk together the mayonnaise, sour cream, juice of one lime, remaining salt, and a pinch more chili powder until smooth and pourable; this is the elote crema.
6. 6Dice the avocados and squeeze the second lime over them to prevent browning, then season lightly with salt.
7. 7Divide the quinoa-corn mixture among four bowls or meal-prep containers.
8. 8Top each portion with diced avocado, a generous drizzle of the elote crema, crumbled cotija, remaining cilantro, and a final zigzag of hot honey.
9. 9Serve warm or at cool room temperature; the bowls keep well refrigerated up to 3 days if you pack the avocado and crema separately.