Skillet-Charred Elote Corn & Black Bean Quinoa Bowls

Elote, Mexico’s beloved street corn, gets a weeknight spin when kernels blister in a screaming-hot skillet. Creamy cotija, lime, and chili meet fluffy quinoa and black beans for a smoky-sweet lunch bowl.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 18g protein
• 62g carbs
• 24g fat
• 13g fiber

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Ingredients

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

Instructions

1. 1Rinse the quinoa under cold water until the water runs clear. Combine with water or broth and salt in a small saucepan, bring to a boil, then cover and simmer on low until the grains are tender and liquid is absorbed, about 15 minutes. Fluff with a fork and let steam off the heat 5 minutes.
2. 2Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add olive oil, swirl, then tip in the fresh corn kernels in an even layer.
3. 3Leave the corn undisturbed 2 to 3 minutes so the bottoms char and blister. Stir and continue cooking, stirring only occasionally, until many kernels are deep golden with blackened spots, 5 to 7 minutes total.
4. 4Stir the rinsed black beans, chili powder, smoked paprika, and half the salt into the hot skillet. Cook 1 to 2 minutes just to warm the beans and bloom the spices; the mixture should smell toasty and smoky.
5. 5Squeeze the juice of one lime over the corn-bean mixture, scrape up any browned bits, and remove the skillet from heat. Taste and adjust salt.
6. 6In a small bowl whisk mayonnaise or Greek yogurt with the juice of the remaining lime, minced jalapeño, and salt until smooth and spoonable; this is your elote crema.
7. 7Divide the fluffy quinoa among four bowls. Top with the warm charred corn and black beans, then scatter halved cherry tomatoes and diced avocado.
8. 8Drizzle each bowl generously with the elote crema. Finish with crumbled cotija, chopped cilantro, and an extra grind of black pepper. Serve warm or pack into meal-prep containers; the flavors hold well for next-day lunches.