Mexican Street Corn Quinoa Bowl
Charred sweet corn, creamy cotija, and a smoky lime crema dress up protein-packed quinoa in this vegetarian bowl inspired by elote, the beloved Mexican grilled corn snack.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 4 cups fresh or frozen corn kernels (about 6 ears fresh)
- 1 tablespoon vegetable oil
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon chili powder, plus more for garnish
- 1/2 teaspoon smoked paprika
- 1 lime, zested and juiced
- 1 cup crumbled cotija cheese (or feta)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, thinly sliced (optional)
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth, bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes until the liquid is absorbed and the quinoa grains show their spiral germ ring.
- Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, heat the vegetable oil in a large cast-iron or heavy skillet over high heat until shimmering.
- Add the corn kernels in a single layer and cook, stirring only occasionally, for 6-8 minutes until deeply charred in spots and blackened at the edges.
- In a small bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and half the lime juice and zest to make the street corn crema.
- Toss the warm charred corn with about 3 tablespoons of the crema and half the cotija cheese while still warm so the cheese slightly melts.
- In a separate small bowl, warm the black beans in the microwave for 1-2 minutes or in a small pan over medium heat for 3-4 minutes until heated through.
- Divide the fluffed quinoa among four bowls as the base.
- Top each bowl with the elote-style corn mixture, warm black beans, diced avocado, and remaining lime juice.
- Drizzle with the remaining crema, sprinkle with the rest of the cotija, chopped cilantro, and a light dusting of chili powder.
- Add sliced jalapeno if using, and serve immediately while the corn is still warm.
Why You'll Love This
- Vegetarian, protein-rich, and naturally gluten-free
- Charring the corn in a dry hot skillet mimics grilled elote flavor without a grill
- Creamy, spicy, tangy, and fresh all in one bowl
Let the corn sit undisturbed in the hot skillet for a couple of minutes at a time rather than stirring constantly - that's what produces real char instead of just steamed corn.
Toss the cotija into the corn while it's still hot so the cheese softens slightly and clings to every kernel.
Nutrition
| Calories | 490 |
| Protein | 16 g |
| Fat | 24 g |
| Carbs | 56 g |
| Fiber | 10 g |
| Sodium | 560 mg |
Estimated per serving
