Mexican street corn bowl
These tasty Mexican street corn bowls are gluten free, vegetarian, and nut free!
Servings: 4 people
Ingredients
- 1 cup dried quinoa
- 15 oz kidney beans (one standard sized can)
- 2 large tomatoes
Easy guacamole
- 2 small avocados
- 1 tbsp chopped red onion
- 1/2 large tomato
- 1 tsp lime juice
- 1/2 tsp black pepper
- 1 pinch salt
Esquites (Mexican corn salad)
- 2 cups corn kernels
- 1/2 red onion
- 1 jalapeño
- 2 cloves garlic
- 2 stalks green onion
- 2 tbsp mayo
- 2 tbsp sour cream
- 2 tbsp cotija cheese
- 2 tsp lime
- 1/4 tsp smoked paprika
- 1/4 tsp pepper
- 1 pinch salt
- 1 tsp vegetable oil
Instructions
- Cook the dried quinoa according to the instructions on the package.
- Chop the red onion and tomato for the guacamole and mash the avocados. Combine all of the ingredients for the easy guacamole then cover the guacamole and put it in the refrigerator until you need it.
Esquites (Mexican corn salad)
- Dice the red onion, jalapeño, and garlic for the esquites. Slice the green onion into thin slices.
- Heat a pan over medium heat and add the vegetable oil. Cook the onion and jalapeño for 5 minutes then add the corn kernels and turn the heat up to medium high. Cook the corn, onion, and jalapeño until they start to char. This should take an additional 5 - 10 minutes.
- Add the garlic just as you are about to take the pan off the heat.
- Add all of the other ingredients for the esquites and mix them together.
Assembling the Mexican street corn bowls
- Combine all of the ingredients over a bed of quinoa.