Mexican Street Corn & Black Bean Rice Bowl
Charred elote-style corn with cotija and lime crema over cilantro lime brown rice and black beans.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Elote, Mexican grilled street corn, is slathered in a creamy sauce, cotija cheese, chili and lime. This bowl chars the kernels in a skillet and uses Greek yogurt in the crema to add protein. Black beans make it a full vegetarian meal.
Why this recipe works
Charred kernels taste smoky and sweet like grilled elote. Tossing the hot corn in some of the crema lets it cling the way it does on the cob.
Ingredient notes
Cotija is a salty, crumbly Mexican cheese; feta is the closest substitute. Yogurt with a spoonful of mayo keeps the crema creamy without being heavy.
Common mistakes
- Stirring the corn too much, which stops it from charring.
- Skipping the salt in the crema; it brings out the corn's sweetness.
What to serve with it
Sliced avocado or pickled jalapeños.
Meal prep
Keep the crema separate and add after reheating.
More bowls like this
Cooking tips
Dry thawed corn well before charring. Add the cotija while the corn is warm so it softens slightly.
Swaps and variations
Use feta instead of cotija. Add grilled chicken or shrimp for more protein.
Storing and reheating
Refrigerate within 2 hours for up to 4 days; crema 3 days. Reheat rice, beans and corn until hot.
Recipe
Mexican Street Corn & Black Bean Rice Bowl
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; medium saucepan with lid; small bowl
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes. Rest 10 minutes, then fluff with half the lime juice and half the cilantro.
-
Heat the olive oil in a cast-iron skillet over high heat. Add the corn and cook 4 minutes without stirring, then stir and cook 3 minutes more, until charred in spots.
-
Mix the yogurt, mayonnaise, remaining lime juice, chili powder and salt.
-
Warm the black beans.
-
Toss the warm corn with half the crema and half the cotija.
-
Divide the rice among 4 bowls, add the beans and corn, drizzle with the rest of the crema and top with remaining cotija and cilantro. Serve with lime wedges.
Questions
Is this high in protein?
About 20 grams per bowl come from the beans, yogurt and cheese (an estimate, not a lab value). Add chicken or shrimp for more.
Can I grill the corn on the cob?
Yes. Grill whole ears 10 minutes, turning, then cut the kernels off.
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