Mexican Street Corn Bowls
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
Mexican Street Corn Bowls
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Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!
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Ingredients
- 1 cup brown rice
- 4 cups romaine lettuce chopped
- 1 ounce can black beans drained and rinsed
- 1 avocado halved, peeled, seeded and thinly sliced
- ½ cup cilantro fresh leaves
- 1 lime cut into wedges
For the corn
- 4 ears corn shucked and rinsed
- 2 tablespoons butter unsalted
- 1 jalapeño seeded and diced
- 2 cloves garlic minced
- 3 tablespoons mayonnaise
- 2 tablespoons cotija cheese crumbled
- 2 tablespoons cilantro
- ½ teaspoon chili powder
- 1 lime juiced
For the pico de gallo
- 2 cups grape tomatoes halved
- ¼ cup red onion diced
- 2 tablespoons cilantro fresh, chopped leaves
- 1 clove garlic pressed
- 1 lime juiced
- kosher salt to taste
Instructions
- Preheat grill to medium high heat.
- 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.
- 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.
- To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions.
- Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.
- Serve immediately, garnished with cilantro and lime, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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