This Elote Bowl with Brown Rice and Chickpeas recipe is made using common household ingredients. This dish is vibrant, hearty, and nutritious. This Elote Bowl recipe is the perfect weeknight meal.
What is Elote?
Elote is Mexican street corn. The word elote means "corn cob" in Spanish. It is made by slathering corn on the cob in a mayonnaise sauce, sprinkling the corn with crumbled Cotija cheese and chili powder, and finishing the whole thing off with the juice of a lime. This treat hits all the flavor and textural notes in every bite. Naturally, this treat is messy to eat, but completely worth it!
This Elote Bowl recipe reflects the flavors and ingredients of the classic treat. It uses frozen corn that is slightly charred in a nonstick pan. This corn is tossed with onion, garlic, mayonnaise, lime juice, ground cayenne pepper, and cilantro.
What is in an Elote Bowl?
While Elote Bowl recipes vary, here is what is in mine:
- Frozen Corn - Frozen corn is a fabulous alternative to the cob. It still has a nice crisp bite and bright yellow color. Frozen corn is found at every grocery store, all year round, which is a huge plus.
- Brown Rice
- Chickpeas (Garbanzo Beans) - One 15-oz can is the perfect size!
- Mayonnaise
- White Onion & Fresh Garlic, chopped finely
- Greens - Whatever you have on hand will do fine. I had Spring Mix in my fridge, so that was my green of choice.
- Fresh Lime Juice
- Fresh Cilantro, chopped
- Cotija Cheese, crumbled
- Salt & Ground Cayenne Pepper
- Avocado, sliced (optional)
Recipe Substitutions:
Frozen corn is the best and easiest option for this recipe, however, you can use fresh cut corn from the cob. Canned corn will work too.
These Elote Bowls fit into the grain bowl category. Other grains you could use instead of the brown rice include quinoa, farro, couscous, or another type of rice.
Instead of chickpeas, black beans or kidney beans would work well. Scallions would be a lovely addition to the elote. Use crumbled feta if you cannot find Cotija cheese. And, you can use chili powder instead of cayenne.
How to make this Elote Bowl Recipe:
- Cook the Brown Rice
Cook your rice. My favorite method: Boil 6 cups of salted water. Add the rinsed rice. Boil, uncovered, for about 30 minutes. Drain and return the rice back into the pot. Cover with the lid and allow to steam for 10 minutes, off the heat.
- Cook the Corn, Onion, and Garlic
In a medium sized nonstick pan, heat one tablespoon of avocado oil. Add the onion, garlic, and corn. Allow to cook, stirring every so often, until slightly charred (about 7 to 10 minutes).
- Make the Elote
Place the corn mixture into a bowl. Add the mayonnaise, cayenne, Cotija cheese, cilantro, the juice of half a lime, and salt. Toss until everything is coated and combined.
- Assembly
Start by placing a serving of brown rice on one side of the bowl. Add greens to the other side. Top each bowl with chickpeas.
Add a hefty scoop of elote to the middle of the bowl.
Add avocado slices, if desired.
Finally, garnish with additional Cotija cheese, cilantro, and lime juice. Serve immediately.
You may also like:
These Elote Bowls with Brown Rice and Chickpeas are fantastic for a healthy dinner. You can assemble the ingredients into containers for easy meal prep for the week as well. If prepping ahead of time, use a grain that tastes good cold (like quinoa or farro), omit the avocado slices, and additional lime juice. Pair each bowl with a lime wedge to be juiced upon eating.
Elote Bowl with Brown Rice and Chickpeas
Ingredients
- 1 cup uncooked brown rice
- 6 oz lettuce or greens
- 1 15-oz can chickpeas (garbanzo beans) drained and rinsed
- 1 tbsp avocado oil
- 1½ cups corn frozen
- ¼ cup white onion finely chopped
- 1 garlic clove minced
- 1 tbsp mayonnaise
- 2 oz Cotija cheese crumbled, plus more for garnish
- 1 lime
- ¼ cup fresh cilantro finely chopped, plus more for garnish
Instructions
- Cook the brown rice. My favorite method: Boil 6 cups of salted water. Add the rinsed rice. Boil, uncovered, for about 30 minutes. Drain and return the rice back into the pot. Cover with the lid and allow to steam for 10 minutes, off the heat.
- For the Elote: In a medium sized nonstick pan, heat one tablespoon of avocado oil. Add the onion, garlic, and corn. Allow to cook, stirring every so often, until slightly charred (about 7 to 10 minutes).
- Place the corn mixture into a bowl. Add the mayonnaise, cayenne, Cotija cheese, cilantro, the juice of half a lime, and salt. Toss until everything is coated and combined.
- Assembly: Start by placing a serving of brown rice on one side of the bowl. Add greens to the other side. Top each bowl with chickpeas. Add a hefty scoop of elote to the middle of the bowl. Add avocado slices, if desired.
- Finally, garnish with additional Cotija cheese, cilantro, and lime juice. Serve immediately.
Leave a Reply