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Easy Elote Bowl – Mexican Street Corn Power Meal

Easy Elote Bowl in a serving bowl
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5 from 2 reviews

Grilled corn with creamy lime sauce and crunchy chickpeas piled on nutty quinoa. This famous Mexican street food is now a complete dinner with this Easy Elote Bowl recipe. This recipe is adapted from Purple Carrot, a Vegan Meal Kit company.

  • Author: Karen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stove and oven
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 cup quinoa, rinsed – any color, white, red, black, or tri-color
  • 1 2/3 cups water or vegetable broth
  • 13–ounce chickpeas (garbanzo beans), drained and rinsed
  • 2 limes(s) zested and juiced
  • 1 lime quartered for garnish
  • 12-oz bag of frozen corn, roasted or regular
  • 4 radishes
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 jalapeno(s), trimmed, deseeded, and diced
  • 1 Tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/4 cup plain Greek yogurt
  • 1/4 cup avocado mayonnaise
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup pepita (pumpkin) seeds

Instructions

  1. Prep Chickpeas: Preheat the oven to 400º. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.
  2. Cook Quinoa: Rinse quinoa under water in a mesh sieve. Add water or broth to a medium saucepan and bring to a boil. Add the quinoa, cover the pan, and reduce the heat to low. Cook until all water is absorbed, 17 – 20 minutes.
  3. Prep Ingredients – Zest and juice the lime. Thinly slice the radishes. Roughly chop the cilantro. Trim, deseed, and mince the jalapenos. If you want more heat, slice the jalapenos crosswise, leaving membranes and seeds intact. Wash your hands and the cutting board after handling jalapenos.
  4. Combine Elote Sauce: Combine yogurt, mayonnaise, cheese, lime juice, zest, and cayenne pepper. Stir to mix.
  5. Roast Chickpeas: Add chickpeas to a sheet pan, pour olive oil over beans, and combine. Sprinkle with paprika. Place in a preheated oven and roast for 15 minutes. Transfer roasted chickpeas to a serving bowl. Add the remaining lime juice, zest, and jalapenos to the chickpeas.
  6. Cook corn – Heat 2 teaspoons olive oil in a large skillet (cast iron or nonstick) on medium-high. A cast iron skillet can handle more heat. Most nonstick pans should not use high heat. Add frozen corn and heat until cooked, about 4 – 5 minutes. Frozen corn does not char very well. Frozen roasted corn is very convenient and the preferred ingredient.*
  7. Make the Bowls – Divide the quinoa amount into four bowls; top each bowl with chickpea mixture and corn. Drizzle with Elote sauce, and garnish with radishes, cilantro, and pepita seeds. Sprinkle with cayenne pepper and salt and pepper. Olé!

Notes

*Use roasted frozen corn with the grill markings, if available at your grocery store.

Store leftovers in a covered dish in the refrigerator for up to 4 days. It is good hot or cold as a leftover. Store the Elote sauce (yogurt sauce) separate from the corn dish.

Find it online: https://www.suppersanity.com/easy-elote-bowl/

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