This elote corn & chickpea bowl is officially my new favorite fast & easy dinner.
I’ve long loved elote, or Mexican street corn, which is grilled corn on the cob smothered in lime juice, Cotija cheese, chili peppers, and mayonnaise or cream that’s sold by Eloteros that dot the curb corners of Mexico City. I have a version in my cookbook that uses hummus to create a thick and creamy sauce and decided to take it a step further here and just use chickpeas.
You love Everything But The Bagel Seasoning but you haven’t met my Everything But The Elote Seasoning yet!
I combined these chickpeas with a knock off my healthier Trader Joe’s Everything But The Elote seasoning blend (recipe here!). I spotted this gem at TJ’s and immediately knew I wanted to create a dairy/refined sugar/preservative-free version. It’s savory, sweet, spicy, and salty, and it will make everything you put it on 10x better. Plus, you’re getting protein and B vitamins from the nutritional yeast and tons of anti-inflammatory compounds from all of the spices.
After combining with your healthy Everything But Elote seasoning blend, add fresh or frozen corn, and some lime and green onions for freshness.
It’s sweet and spicy and salty and crispy and fresh and bright and truly a perfect dinner to bring summer into your kitchen, no matter what time of year it is.
This is the perfect pantry-staple, protein-packed dinner!
This is such an easy dinner to make because the ingredients are so accessible! Canned chickpeas are everywhere you turn. Chickpeas are an amazing source of vitamins, fiber, and minerals. Not only do they taste delicious, and they also help with digestion and are PACKED with protein. This makes chickpeas a wonderful substitute or alternative to meat in so many dishes, including this one!
Frozen veggies are as healthy (and WAY cheaper) than fresh
A quick tip: When you’re adding in your corn, don’t be afraid to go with the frozen version! Frozen veggies can often be more budget-friendly than their fresh twin, and just as healthy. Most frozen vegetables are snap-frozen very soon after they are picked. This ensures that the nutrients are frozen with them!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
- 1 can chickpeas, rinsed, drained, and dried with a towel so the oil doesn’t spatter and hurt you!
- 2 cups fresh or frozen corn (2 ears)
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon cumin
- 1 1/2 teaspoon coconut sugar
- Juice of 1/2 lime
- 2–3 green onions, chopped (white and light green parts only)
- Fine grain sea salt
- Olive oil
- In the biggest skillet you have (the less crowded, the more the chickpeas crisp up, so if you double the recipe, use two skillets!), drizzle a bit of olive oil.
- Add the chickpeas, corn, and a good pinch of salt.
- Cook on medium-high until golden brown.
- Remove from heat and toss with spices, lime, green onions, and more salt to taste.
- Category: Dinner
Keywords: elote corn & chickpea bowl, 15-minute elote corn & chickpea bowl