Charred Fresh-Corn Elote Grain Bowls

Elote, Mexico’s iconic street corn, gets a grain-bowl twist built for easy lunches. Charred fresh kernels meet creamy mayo, cotija, chili-lime spice, and hearty quinoa or farro for smoky, tangy comfort in every bite.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 445 cal
• 13g protein
• 52g carbs
• 22g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 3 cups cooked quinoa or farro
• 3 cups fresh corn kernels
• 2 Tbsp olive oil
• 1/3 cup mayonnaise
• 3 Tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped fresh cilantro
• 1 large avocado
• 1 cup halved cherry tomatoes
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 lime wedges

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes.
2. 2Add the corn kernels and olive oil; cook undisturbed for 3 minutes so the bottoms char, then stir and continue cooking 4–5 minutes more until many kernels are blistered and fragrant.
3. 3Season the charred corn with kosher salt and black pepper, then transfer to a large mixing bowl to cool slightly.
4. 4In a small bowl whisk the mayonnaise, lime juice, chili powder, smoked paprika, and garlic powder until smooth and pourable.
5. 5Add the cooked quinoa or farro to the corn bowl along with half the cotija and most of the cilantro; drizzle in three-quarters of the elote sauce and toss until every grain is coated.
6. 6Dice the avocado and fold it gently into the mixture along with the halved cherry tomatoes so they stay intact.
7. 7Divide the grain mixture among four lunch bowls or meal-prep containers.
8. 8Top each portion with the remaining cotija, a sprinkle of cilantro, and an extra spoonful of the reserved sauce.
9. 9Serve with lime wedges on the side for squeezing; the bowls keep well refrigerated up to 3 days if avocado is added the morning of.