Skillet-Charred Elote Corn & Black Bean Lunch Bowls

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 3 cups cooked brown rice or quinoa
• 3 cups fresh corn kernels
• 2 tbsp olive oil
• 1 can (15 oz) canned black beans, rinsed
• 1 1/2 cups cherry tomatoes, halved
• 2 avocado
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 2 lime
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp hot sauce

Instructions

1. 1Warm the cooked grains gently in a microwave or small saucepan with a splash of water until fluffy and hot; divide among four lunch bowls and keep covered.
2. 2Heat a large cast-iron skillet over medium-high until nearly smoking, add the olive oil, then scatter in the fresh corn kernels in a single layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes so the bottoms char and blister, then stir and continue cooking another 3 to 4 minutes until many kernels are deep golden with blackened spots and smell sweet and toasty.
4. 4Season the charred corn with half the salt, chili powder, and smoked paprika while still in the pan, then transfer to a bowl to cool slightly.
5. 5In a small jar, whisk mayonnaise, sour cream, remaining chili powder and paprika, garlic powder, juice of one lime, hot sauce, and remaining salt until smooth and pourable; thin with a teaspoon of water if needed.
6. 6Warm the rinsed black beans briefly in the same skillet with a squeeze of lime so they pick up residual corn flavor, about 2 minutes.
7. 7Dice the avocados and toss gently with a little lime juice to prevent browning.
8. 8Build each bowl: spoon charred corn and warm black beans over the grains, then add halved cherry tomatoes, diced avocado, crumbled cotija, and chopped cilantro.
9. 9Drizzle generously with the creamy elote sauce, finish with extra lime wedges on the side, and pack any leftovers with sauce separate for next-day work lunches.