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Mexican Street Corn Rice Bowl

Mexican Street Corn Rice Bowls Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups water
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • 4 ears fresh corn
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled cotija cheese
  • Lime wedges and extra cilantro for serving

Method
 

  1. Bring water and salt to a boil. Add rice, cover, reduce heat to low, and cook 15 minutes. Remove from heat, let sit 5 minutes, then fluff with half the cilantro and 1 tbsp lime juice.
  2. Heat a dry cast-iron skillet over medium-high heat. Add corn kernels in a single layer, cook without stirring 2-3 minutes until charred, then stir and cook 3-4 minutes more.
  3. Whisk together mayo, crema, remaining 2 tbsp lime juice, chili powder, and garlic powder with a pinch of salt.
  4. Transfer charred corn to a bowl, add half the crema and half the cotija, and toss to coat.
  5. Divide rice among bowls, top with beans, corn mixture, avocado, tomatoes, remaining crema and cotija, cilantro, and lime wedges. Serve immediately.

Notes

If you’re using frozen corn, no need to thaw. The kernels will char better if you let them sit in the hot skillet without moving for an extra minute or two to release their moisture.