Charred Elote Corn & Black Bean Quinoa Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 3 cups (from 4 ears) fresh corn kernels
• 1 can (15 oz), rinsed canned black beans
• 2 avocado
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 3 Tbsp fresh lime juice
• 1.5 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup chopped fresh cilantro
• 4, sliced green onions
• 1 tsp kosher salt
• 1 Tbsp olive oil

Instructions

1. 1Rinse the quinoa under cold water, then cook it in a small saucepan with water according to package directions until fluffy and the germ rings are visible, about 15 minutes. Fluff with a fork and let cool slightly.
2. 2Heat a large cast-iron skillet over medium-high until very hot. Add the olive oil, then the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes so they develop deep char spots before stirring.
3. 3Continue cooking the corn, stirring only occasionally, until half the kernels are blistered and fragrant, 5 to 7 minutes total. Season with salt and transfer to a large mixing bowl.
4. 4In a small bowl whisk together the mayonnaise, lime juice, chili powder, smoked paprika, and remaining salt until smooth and pourable; this is the elote-style crema.
5. 5Add the cooked quinoa, rinsed black beans, most of the cilantro, and most of the green onions to the bowl with the charred corn. Drizzle in half the crema and toss gently until everything is coated.
6. 6Divide the quinoa mixture among four bowls or meal-prep containers. Dice the avocados and nestle them on top of each portion.
7. 7Spoon the remaining crema over the bowls, then finish with crumbled cotija, the reserved cilantro, and green onions.
8. 8Serve warm or chilled; the bowls hold well in the fridge for three days and taste even better after the flavors meld overnight.