Mexican Street Corn Bowls
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 cup brown rice
- 4 cups chopped romaine lettuce
- 1 15-ounce can black beans, drained and rinsed
- 1 avocado, halved, peeled, seeded and thinly sliced
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 4 ears corn, shucked and rinsed
- 2 tablespoons unsalted butter
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons cilantro
- ½ teaspoon chili powder
- 1 lime, juiced
- 2 cups grape tomatoes, halved
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1 clove garlic, pressed
- 1 lime, juiced
- Kosher salt, to taste
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Preparation
Step 1
Preheat grill to medium high heat.
Step 2
Add corn to grill and cook, turning occasionally, until cooked through and charred, about 10-12 minutes; let cool before cutting the corn kernels off the cobs.
Step 3
Melt butter in a large skillet over medium high heat. Add corn, jalapeño, and garlic. Cook, stirring occasionally, until corn is heated through and jalapeno is tender, about 3-5 minutes. Stir in mayonnaise, cotija, cilantro, chili powder and lime juice; set aside.
Step 4
To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.
Step 5
In a large saucepan of 2 cups water, cook rice according to package instructions.
Step 6
Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.
Step 7
Serve immediately, garnished with cilantro and lime, if desired.
Step 8
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