Mexican Street Corn Bowls

I’ve been hoarding recipes and thought it was time to spend some quality time in the kitchen testing them out. This recipe for Mexican Street Corn Bowls is delicious, easy and a family pleaser. I tried this in January – but imagine how tasty this would be with summer fresh corn! My absolutely favorite part of this recipe is the dressing. I think I’m going to pull that one aside and place a copy in my recipe book under dressings!

Mexican Street Corn Bowl by sloCooking.net

Mexican Street Corn Bowls

Bowls
1 ½ cups uncooked long grain white rice
5 ounces fresh spinach
1 ½ cups fresh cabbage, thin sliced
2 cups cooked white corn
1 cup sugar sweet tiny tomatoes
1/3 cup red onion, finely chopped
1/3 cup crumbled queso fresco (I of course did not eat this and had my bowl without)
1 sliced avocado
1 lb carne asada
Vinaigrette (see recipe below)

Cook rice according to package directions
While rice is cooking, cook carne asada in a cast iron pan over medium-high heat with salt & pepper until cooked through
Remove cooked carne asada from pan and let rest for a few minutes before slicing
Cook corn & chop vegetables
Chop rested carne asada into thin slices
Place cooked rice in bowls
Top with carne asada, cabbage, spinach, corn, tomato, onion, cheese (if using), and sliced avocado
Dress with vinaigrette
Serve and enjoy

Herb & Lime Vinaigrette
½ cup olive oil
¼ cup fresh lime juice
2 tbsp rice wine vinegar
1 ½ tbsp agave syrup
¼ pasilla chili, seeded and chopped
1 clove garlic, minced
Kosher salt to taste
¼ cup fresh bail or cilantro leaves, packed

Add all ingredients to small blender/food processor
Blend until combined
Place in jar & refrigerate until ready to use
Can be made ahead, but if you let it sit long enough for olive oil to solidify in refrigerator, bring to room temperature before using

Mexican Street Corn Bowls
 
Author:
Ingredients
  • 1 ½ cups uncooked long grain white rice
  • 5 ounces fresh spinach
  • 1 ½ cups fresh cabbage, thin sliced
  • 2 cups cooked white corn
  • 1 cup sugar sweet tiny tomatoes
  • ⅓ cup red onion, finely chopped
  • ⅓ cup crumbled queso fresco (I of course did not eat this and had my bowl without)
  • 1 sliced avocado
  • 1 lb carne asada
  • Vinaigrette (see recipe below)
Instructions
  1. Cook rice according to package directions
  2. While rice is cooking, cook carne asada in a cast iron pan over medium-high heat with salt & pepper until cooked through
  3. Remove cooked carne asada from pan and let rest for a few minutes before slicing
  4. Cook corn & chop vegetables
  5. Chop rested carne asada into thin slices
  6. Place cooked rice in bowls
  7. Top with carne asada, cabbage, spinach, corn, tomato, onion, cheese (if using), and sliced avocado
  8. Dress with vinaigrette
  9. Serve and enjoy
Notes
HERB & LIME VINAIGRETTE
½ cup olive oil
¼ cup fresh lime juice
2 tbsp rice wine vinegar
1 ½ tbsp agave syrup
¼ pasilla chili, seeded and chopped
1 clove garlic, minced
Kosher salt to taste
¼ cup fresh bail or cilantro leaves, packed

Add all ingredients to small blender/food processor
Blend until combined
Place in jar & refrigerate until ready to use
Can be made ahead, but if you let it sit long enough for olive oil to solidify in refrigerator, bring to room temperature before using

Would you like a FREE COPY of my weekly menu planner? Be sure to sign up for my newsletter HERE to get a copy.
Did you know I have a posted list of recommended cookbooks on my website. Click HERE to visit that page.
There’s still time to check out my archive site.

Copyright 2018 by Heather Thomas, sloCooking.net. All rights reserved.