Pinterest #Yummy ..... #MEXICAN STREET CORN BOWLS ...
#Pinterest #Yummy ..... #MEXICAN #STREET #CORN #BOWLS ...
yield: 4 SERVINGS prep time: 20 MINUTES cook time: 45 MINUTES total time: 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!

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:
Cookpad
#Pinterest #Yummy ..... #MEXICAN #STREET #CORN #BOWLS ...
yield: 4 SERVINGS prep time: 20 MINUTES cook time: 45 MINUTES total time: 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!

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:
- 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.
Cookpad
Advertisement