Mexican Street Corn Bowls
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
- 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
Instructions
- 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
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
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