Description

A creamy, smoky, and zesty street corn bowl that brings the bold flavors of Mexican elote to your table—no grill required. This bowl is loaded with charred corn tossed in a rich chili-lime crema, layered over a fluffy rice or quinoa base, and topped with cotija, avocado, cilantro, and a touch of spice. Perfect for lunch, dinner, or meal prep, and endlessly customizable for your diet or preferences.

Ingredients

Scale

2 cups cooked white or brown rice (or quinoa)
2 cups corn (fresh, frozen, or canned—see notes)
2 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
2 garlic cloves, minced
Juice of 1 lime
1/2 teaspoon chili powder (or Tajín)
1/3 cup crumbled cotija cheese
2 tablespoons chopped cilantro
Salt and black pepper to taste
Optional toppings: sliced avocado, green onions, extra lime wedges, more cheese

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Instructions

Cook your rice or grain base and set aside.
Char the corn in a dry skillet over medium-high heat with a bit of oil until browned in spots. Let cool.
In a bowl, mix mayo, sour cream, garlic, lime juice, chili powder, salt, and pepper to make the crema.
Fold in the cotija cheese and chopped cilantro.
Add the cooled corn and toss to coat.
Assemble your bowls: start with rice, top with the creamy corn mix, and finish with avocado, green onions, extra cheese, and lime.

Notes

If using canned corn, be sure to drain and pat dry before charring. For a spicier version, add hot sauce or chopped jalapeños. This bowl is perfect for adding grilled chicken or black beans if you’d like extra protein.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2–3
Calories: 435
Sugar: 4g
Sodium: 510mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 11g
Cholesterol: 22mg