Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!
5 stars (3 ratings)
Ingredients
1cupbrown rice
4cupschopped romaine lettuce
115-ounce canblack beans, drained and rinsed
1avocado, halved, peeled, seeded and thinly sliced
½cupfresh cilantro leaves
1lime, cut into wedges
For the corn
4earscorn, shucked and rinsed
2tablespoonsunsalted butter
1jalapeño, seeded and diced
2clovesgarlic, minced
3tablespoonsmayonnaise
2tablespoonscrumbled cotija cheese
2tablespoonscilantro
½teaspoonchili powder
1lime, juiced
For the pico de gallo
2cupsgrape tomatoes, halved
¼cupdiced red onion
2tablespoonschopped fresh cilantro leaves
1clovegarlic, pressed
1lime, 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.