Cotija Corn and Avocado Lunch Box

• 70 g cotija, crumbled — Cotija cheese
• 120 g Greek yogurt — Plain nonfat Greek yogurt
• 90 g corn, thawed — Frozen corn kernels
• 60 g avocado, diced — Avocado
• 80 g black beans, rinsed — Low-sodium canned black beans, drained and rinsed
• 90 g tomatoes, quartered — Raw cherry tomatoes
• 14 g lime juice — Fresh lime juice
• 1 g cumin — Ground cumin

Method

1. 1Mix the lime-cumin yogurtWhisk the Greek yogurt, lime juice, and cumin for 30 seconds, then seal it in a small cup.30 secLook for: The yogurt is smooth and evenly flecked with cumin.
2. 2Cook the cornCook the corn in a dry skillet over medium-high for 3 to 4 minutes.4 min · 165°FLook for: The corn is steaming, has a few golden spots, and reaches 165°F.
3. 3Cool the cornSpread the cooked corn on a clean plate until it is no longer warm.Look for: The kernels are cool and free of condensation.
4. 4Prepare the avocadoDice the avocado and blot it gently so it is not wet on the surface.Look for: The avocado holds clean cubes without excess moisture.
5. 5Dry the beans and tomatoesBlot the drained black beans and quartered tomatoes before packing.Look for: Both components are dry enough that no liquid collects beneath them.
6. 6Pack separate sectionsPack the cotija, corn, avocado, beans, and tomatoes in separate lunch-box sections.Look for: The cotija stays dry and every component remains distinct.
7. 7Add the sealed yogurtPlace the closed lime-cumin yogurt cup upright in the lunch box.Look for: The cup is secure and does not leak onto the other ingredients.
8. 8Keep cold until servingSeal and refrigerate the box, then spoon the yogurt over everything immediately before eating.Look for: The vegetables remain fresh and the cotija has not become wet.Safety: Keep the dairy and avocado at 40°F or colder.