This vibrant and flavorful jar is a deconstructed take on classic Mexican street corn (Elote), combined with hearty black beans and fresh veggies. It’s designed for easy layering in a jar, keeping ingredients fresh until you’re ready to shake, mix, and enjoy! Packed with fiber, protein, and colorful nutrients.
Yields: 1 serving
Prep time: 15 minutes (if ingredients are pre-cooked/prepped)
Cook time: 10-15 minutes (if cooking corn/quinoa from scratch)
Total time: 25-30 minutes
Ingredients:
For the Jar Layers:
- 1/2 cup cooked quinoa or brown rice (cooled)
- 1/2 cup cooked black beans, rinsed and drained
- 3/4 cup cooked corn kernels (fresh, frozen, or grilled for best flavor!)
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon crumbled light feta cheese or cotija cheese (optional, for garnish/flavor)
For the Creamy Lime-Cilantro Dressing:
- 2 tablespoons plain Greek yogurt (non-fat or low-fat)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon chili powder
- Pinch of smoked paprika
- Salt and black pepper to taste
Optional Toppings/Additions:
- Avocado slices or diced avocado (add just before eating to prevent browning)
- A few dashes of hot sauce (like Tapatio or Cholula)
- Extra lime wedges for serving
Instructions:
- Prepare Base Ingredients (if not already cooked):
- Quinoa/Rice: Cook according to package directions and allow to cool completely.
- Corn: If using fresh corn, you can grill it for a smoky flavor (brush with a little oil, grill until charred, then cut kernels off cob) or boil/steam it. If using frozen, simply thaw.
- Make the Creamy Lime-Cilantro Dressing: In a small bowl, whisk together the Greek yogurt, fresh lime juice, chopped cilantro, chili powder, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasonings as desired.
- Assemble the Jar (Layering is Key for Freshness!):
- Bottom Layer (Dressing): Pour the prepared Creamy Lime-Cilantro Dressing into the bottom of a wide-mouth pint (16 oz) or quart (32 oz) Mason jar.
- Second Layer (Hardy Veggies/Grains): Carefully layer the cooked quinoa (or brown rice) on top of the dressing. This creates a barrier.
- Third Layer (Beans): Next, add the rinsed and drained black beans.
- Fourth Layer (Corn & Peppers): Gently add the cooked corn kernels, diced red bell pepper, and diced red onion.
- Top Layer (Greens & Garnish): Finish by adding the chopped fresh cilantro. If you’re adding feta or cotija cheese, place it on top last.
- Seal and Store: Tightly seal the jar with a lid. Store in the refrigerator for up to 3-4 days.
- Serve: When ready to eat, simply shake the jar vigorously to distribute the dressing and mix all the ingredients. Alternatively, you can pour the contents into a bowl and stir. Add optional avocado or hot sauce if desired, and enjoy!
Tips for Success:
- Cool Ingredients Completely: Ensure all cooked ingredients (quinoa, corn, beans) are cooled completely before layering to prevent sogginess.
- The Right Jar: A wide-mouth pint (for a smaller serving) or quart (for a larger, more satisfying meal) Mason jar works best for easy layering and shaking.
- Customization: Feel free to add other healthy ingredients like diced avocado (add just before serving), chopped jalapeño for more heat, or a sprinkle of cayenne pepper in the dressing.
- Protein Boost: For more protein, consider adding cooked and cooled grilled chicken, shrimp, or even crumbled tempeh on top of the black beans.
- Veggie Prep: If you’re making multiple jars, chop all your vegetables at once to save time.
- Grilled Corn Makes a Difference: Grilling the corn adds a fantastic smoky depth that elevates the “street corn” flavor.
Nutrijoy 