• Add the ¾ cup of red quinoa, 1¼ cups water or broth, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and grains are tender, about 12 to 15 minutes.
• In the meantime, preheat the grill (or burner) to medium-high heat.
• Husk 4-6 ears of corn, then grill, turning frequently, on all sides until the kernels start to char, about 5-8 minutes. Once all the corn cobs are grilled, let them cool slightly, then cut off all the kernels from the cob.
• In a mixing bowl, combine ¼ cup of mayonnaise, ¼ cup of sour cream or crema,1 clove of garlic (or 1 frozen garlic cube), ½ cup of cotija cheese, ½ teaspoon of chili powder, ¼ cup finely chopped cilantro, and the zest and juice from 1 lime.
• Add cooked quinoa and roasted corn kernels into the mixture and toss until the corn is fully coated.
• Divide the mixture into serving dishes and top with beans, tomatoes, avocado, and cotija. Serve immediately with lime wedges and a sprig of cilantro.

SERVING SUGGESTIONS

• For an extra dose of protein serve alongside grilled chicken with chips and guacamole.

SWAP SUGGESTIONS

• Protein: Toss chopped grilled chicken or a shredded rotisserie chicken with the elotes salad.
• Vegetarian: Recipe is vegetarian as written.
• Other: Cotija can be swapped for Queso Fresco.

WEEKEND PREP / MAKE AHEAD

• Pre-cook the quinoa and store in an airtight container.
• Char or cook the corn on the cob and remove the kernels from the cob.
• Mix the dressing; mayo, sour cream, garlic, cotija cheese, chili powder, cilantro, and zest and juice from 1 lime. Store in an airtight container for up to 5 days.