You've heard of elote in a cup, but what about an elote bowl? Adding quinoa & avocado to this delicious side dish turns it into a great gluten free meal!
In a small bowl, combine the sour cream, lime juice, lime zest, ¼ teaspoon cayenne pepper and 1 tablespoon fresh chopped cilantro to create the elote sauce.
Add the avocado oil to a large skillet over high heat.
Add the corn kernels and sliced jalapenos, cook for 4-6 minutes or until the corn becomes slightly charred.
Divide the cooked quinoa between two bowls.
Top with the charred corn and jalapenos.
Add the remaining fresh cilantro to the bowls, along with, sliced radishes and avocado.
Drizzle the elote sauce over the bowls.
Top with crumbled cotija cheese and a sprinkle of the remaining cayenne pepper.
Video
Notes
See blog post for notes on how to make this recipe vegan or ways to add protein.