mexican street corn (elotes) bowls

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

FOR THE BOWLS

  • ¾ cup red quinoa
  • 1 ¼ cups water
  • kosher salt
  • 4-6 ears corn, husked
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Mexican crema
  • 1 clove garlic, minced
  • ½ cup cotija cheese, crumbled
  • ½ teaspoon chili powder,
  • ¼ cup finely chopped cilantro,
  • 1 lime, zest and juice

TOPPINGS

  • black beans, rinsed + drained
  • grape tomatoes, quartered
  • avocado, diced
  • crumbled cotija
  • chopped cilantro
  • chili powder
  • lime wedges, for serving

Instructions

  • Add to a small saucepan ¾ cup quinoa, 1 ¼ cups water, and a pinch salt; 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.
  • Grill 4-6 ears corn, turning frequently, on all sides until the kernels start to char, about 5-8 minutes. Once corn is grilled, let cool slightly, then cut off kernels.
  • In a mixing bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, 1 clove minced garlic, ½ cup cotija, ½ teaspoon chili powder, ¼ cup chopped cilantro, and zest and juice from 1 lime.
  • Add cooked quinoa and charred corn into the mixture and toss until the corn is fully coated.
  • Divide the mixture into serving dishes and top with beans, tomatoes, avocado, cotija, cilantro and chili powder. Serve immediately with lime wedges.

SERVING SUGGESTIONS

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

SWAP SUGGESTIONS

  • Protein: Toss chopped grilled chicken or a shredded rotisserie chicken with the elotes salad.
  • Grains: Quinoa can be swapped for farro, rice, or pasta. Cook according to package directions.
  • Other: Cotija can be swapped for Queso Fresco.

MAKE AHEAD

  • Cook quinoa, char corn and remove kernels; store in separate airtight containers in the refrigerator for up to 3 days.
  • Mix the dressing; store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 209mg | Potassium: 163mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg