Damn Delicious

Mexican Street Corn Bowls

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!

Disclosure: This post is sponsored by Walmart. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

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

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!

I have been completely obsessed with these bowls.

It’s hearty, it’s filled with plenty of veggies and produce, and well, hello, we have everyone’s favorite Mexican elote here!

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!

The corn is made irresistibly creamy with mayonnaise, cotija, cilantro, chili powder and zesty lime juice. Yes, yes and yes.

But more importantly, look at all the other fun goodies in here!

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!

Featuring a homemade pico de gallo, romaine lettuce, avocado, more cilantro and more lime wedges, we can easily get all of our fresh produce right at Walmart for these AH-MAZING bowls.

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!

Walmart has locally-grown produce (which varies by location) so be on the lookout for all the farm-to-shelf groceries to pick the freshest, perfectly ripe ingredients.

Because, yes, these Mexican street corn bowls is where it’s at. K, thanks.

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!

20 minutes45 minutes

Ingredients:

  • 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
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges

For the corn

  • 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
  • 1/2 teaspoon chili powder
  • Juice of 1 lime

For the pico de gallo

  • 2 cups grape tomatoes, halved
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • Kosher salt, to taste

Directions:

  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.

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18 comments

  1. No offense, but it drives me up the wall when a recipe calls for “brown rice” or “white rice.”

    WHAT KIND???

    • Hi Rachel! So any version of brown rice will work here so it just depends on your personal preference (long grain, short grain, jasmine, etc.). As always, please keep in mind that this is a food blog and we work very hard to bring you free, delicious recipes. All we ask is a little bit of patience and kindness in return. Thanks! 🙂

    • Rachel, chill! It’s not like it’s a life or death decision

    • It’s not Jana’s fault you can’t figure out what rice you want to eat. No offense, but maybe you should just order take-out.

  2. Rated 5 out of 5

    I made this… kind of. I followed everything except didn’t use rice and beans but added  rotisserie chicken. It was amazing! Perfect meal. Thank you so much! 

  3. Looks great! Can’t wait to make this. What brand of cotija cheese did you use? This will be my first time buying this cheese in the store, so I was hoping you could share what brand you purchased? Thanks!

  4. Sounds healthy and easy to make. I have to try this one later this winter! 🙂

  5. I had to do a double take when I saw the title of my email. Mexican corn is my favorite! I will be making this soon. Thanks for all your amazing recipes. My husband had no idea that I get recipes here, but he found you on Pinterest on his own and made us a parmesan shrimp pasta for our 10 year anniversary. And this man NEVER cooks. So, that makes you a winner in my book forever!

  6. lOOKS GREAT!! But can I use canned or frozen corn? (I know grilled is best, but this doesn’t work for me…..) Thanks and can’t wait to try [email protected]

  7. These look amazing! Totally trying this for lunch today!

    Paige
    http://thehappyflammily.com

  8. These look fantastic – and such brilliant bright, vibrant but still natural colours in your photos!

    P.S. Off to make your pork potstickers in a moment!