Elote-Style Charred Corn & Black Bean Grain Bowls

Serves 4 · 15 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Heat a large cast-iron skillet over medium-high until nearly smoking. Brush the shucked corn ears lightly with olive oil and place them in the dry hot pan.
2. 2Char the corn, turning every 2 minutes, until kernels are blistered and blackened in spots all over, about 8 to 10 minutes total. Cool briefly, then slice kernels off the cobs into a bowl.
3. 3While corn cools, warm the drained black beans in a small saucepan with a splash of water and salt over medium heat for 3 minutes; keep warm.
4. 4Stir together mayonnaise, sour cream, juice of one lime, chili powder, smoked paprika, and salt to make the elote crema; thin with a teaspoon of water if needed.
5. 5Halve the cherry tomatoes and dice the avocado. Thinly slice the jalapeño and roughly chop the cilantro.
6. 6Divide the cooked grains among four bowls or meal-prep containers. Top each with warm black beans and a big scoop of the charred corn.
7. 7Arrange tomatoes and avocado the edges. Drizzle everything generously with the elote crema.
8. 8Scatter cotija, cilantro, and jalapeño slices over the top. Squeeze the remaining lime wedges over each bowl just before eating.
9. 9These hold well refrigerated for three days; pack crema and avocado separately if prepping Sunday for the school week so everything stays bright.