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Mexican Street Corn & Quinoa Bowl

This Mexican Street Corn & Quinoa Bowl is an easy 30-minute meal for two, with all the flavor you love, but made healthier with a hummus-based cream sauce!

Course Stuff in a Bowl
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 bowls
Author Brewing Happiness


  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth
  • 2 tbsp plain hummus, at room temperature
  • 1 tsp chili powder, plus more for garnish
  • 1 garlic clove, minced
  • 4 tbsp ghee, melted
  • 1/2 tsp fine grain sea salt
  • 2 tbsp nutritional yeast
  • 1/2 medium yellow onion, diced
  • 1 1/2 cups frozen corn, thawed (sub 2 ears of corn, kernels sliced from the cobs)
  • 1 lime, zested and juiced
  • 1/2 cup fresh cilantro, roughly chopped, to garnish
  • 1 green onion, what and light green parts only, roughly chopped


  1. Rinse the quinoa well. Combine the quinoa and vegetable broth in a small pot. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 15 minutes, or until all the liquid is absorbed. Remove the pot from the heat, uncover, and fluff the quinoa with a fork. 

  2. Meanwhile, in a small bowl, whisk together the hummus, chili powder, garlic, 2 tablespoons of ghee, 1/4 teaspoon of salt, and nutritional yeast until smooth and creamy. 

  3. Heat the remaining 2 tablespoons of ghee in a large skillet over medium heat. Add the onions and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes. Remove the pan from the heat, and transfer to a medium bowl. Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon of salt, and toss to combine well. 

  4. Divide the mixture evenly between 2 bowls, then top with the hummus mixture. Garnish with cilantro, green onion, and a sprinkle of chili powder.