Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!
Featuring a homemade pico de gallo, romaine lettuce, avocado, more cilantro and more lime wedges, we can easily get all of our fresh produce right at Walmart for these AH-MAZING bowls.
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
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.
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"GREETINGS DELECIOUS & GOOD LUCK"
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