Skillet-Charred Elote Corn & Black Bean Quinoa Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 2 cups water or low-sodium broth
• 3 cups (from 4 ears) fresh corn kernels
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1 can (15 oz), rinsed canned black beans
• 2 lime
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped fresh cilantro
• 1/4 cup mayonnaise or Greek yogurt
• 1 tsp hot sauce
• 1 large, sliced avocado

Instructions

1. 1Rinse the quinoa under cold water, then combine it with the water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the grains are tender and liquid is absorbed, about 15 minutes; fluff with a fork and let steam off-heat for 5 minutes.
2. 2While quinoa cooks, heat a large cast-iron skillet over medium-high until very hot. Add the olive oil, swirl, then tip in the fresh corn kernels in an even layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes so the bottoms char and blister, then stir and continue cooking until many kernels are deep golden and smoky-smelling, 5 to 7 minutes total. Sprinkle with chili powder, smoked paprika, and half the salt while still in the pan.
4. 4In a large mixing bowl, combine the warm quinoa, charred corn, rinsed black beans, juice of one lime, remaining salt, and most of the cilantro. Toss gently so everything is evenly distributed and still slightly warm.
5. 5Stir the mayonnaise or Greek yogurt with the hot sauce and a squeeze of the second lime to make a quick creamy drizzle; thin with a teaspoon of water if needed for pourable consistency.
6. 6Divide the quinoa mixture among four bowls. Top each with crumbled cotija, avocado slices, remaining cilantro, and a generous zigzag of the creamy lime sauce.
7. 7Serve warm or at room temperature. For meal-prep, portion into containers and keep the avocado and sauce separate until lunchtime so everything stays fresh and bright.
8. 8Taste and add an extra squeeze of lime or pinch of chili powder right before eating if you want more punch.