Charred Corn and White Bean Skillet Lunch Bowls
These bowls are my answer to lunch that needs to be filling but not sleepy. Corn gets a little smoky in a hot cast iron skillet, white beans warm through with garlic and smoked paprika, and a quick lime yogurt sauce pulls everything together. It is the kind of recipe that works with fresh corn in summer, frozen corn in February, or leftover grilled vegetables sitting in the refrigerator. The skillet gives the beans and corn enough texture that the bowl feels cooked, not assembled.
