Elote-Style Charred Corn & Black Bean Quinoa Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 2 cups water or broth
• 4 fresh corn ears
• 1 can (15 oz), drained canned black beans
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 3 Tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 cup chopped fresh cilantro
• 1 large avocado
• 2 Tbsp hot honey
• 4 lime wedges

Instructions

1. 1Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan; bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the grains are fluffy and liquid is absorbed.
2. 2Fluff the cooked quinoa with a fork, spread it on a sheet pan to cool slightly, and season lightly with salt so it stays separate for bowls.
3. 3Shuck the corn and char the ears directly over a gas flame or in a dry cast-iron skillet over high heat, turning every 1 to 2 minutes until kernels are blistered and fragrant, about 6 to 8 minutes total.
4. 4Cool the corn just enough to handle, then slice the kernels off the cobs into a large bowl; add the drained black beans and toss together while still warm.
5. 5In a small bowl whisk mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and kosher salt into a creamy elote-style dressing until smooth.
6. 6Pour most of the dressing over the corn-bean mixture and fold gently so every kernel is coated; reserve a spoonful of dressing for finishing.
7. 7Divide the cooled quinoa among four meal-prep containers or bowls, then spoon the dressed corn and beans over the top in an even layer.
8. 8Dice the avocado and scatter it over each bowl along with crumbled cotija and chopped cilantro.
9. 9Drizzle each bowl with hot honey and the remaining dressing, then tuck a lime wedge on the side for squeezing just before eating; bowls keep well refrigerated up to 3 days.