mexican street corn bowls

Mexican Street Corn Bowls

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.

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

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.

Mexican Street Corn Bowls

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