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Mexican Street Corn Bowls
5 from 9 votes

Mexican Street Corn Bowls

Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat grill to medium high heat.
  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.
  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.
  4. To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.
  5. In a large saucepan of 2 cups water, cook rice according to package instructions.
  6. Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.
  7. Serve immediately, garnished with cilantro and lime, if desired.