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–+ servings
Mexican Street Corn Bowls

Mexican Street Corn Bowls

Yield: 4 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
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

  • 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

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
  • ½ teaspoon chili powder
  • 1 lime, juiced

For the pico de gallo

  • 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

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.