Charred Corn & Black Bean Power Bowl with Lime Crema
25 min · Easy
#bowl#high-protein#mexican#summer#vegetarian
A loud, colorful lunch that tastes like summer off the grill. Smoky charred corn, hearty black beans, and cool avocado piled over fluffy rice, all pulled together with a tangy lime crema and a fistful of cilantro. Fresh, filling, and ready in under half an hour.
Ingredientsfor 4 portions
- 1.5 cup Jasmine White Rice, uncooked
- 2 cup Canned Sweet Corn, drained
- 2 cup Black Beans, Canned and Drained
- 1 medium Red Bell Pepper, diced
- 0.5 cup Red Onions, thinly sliced
- 1 Avocado, sliced
- 1 Lime
- 4 tbsp Sour Cream
- 0.3 cup Cilantro, chopped
- 1 tsp Cumin
- 1 tbsp Olive Oil
Steps
- Rinse the rice, then cook it in salted water according to package timing until fluffy. Fluff with a fork and keep warm.
- Heat a dry skillet over high heat and char the corn for 4–5 minutes, stirring occasionally, until smoky and blistered in spots.
- Add the olive oil, diced bell pepper, and black beans to the pan with the cumin; warm through for 2–3 minutes until the beans are hot and glossy.
- Stir the lime crema together: loosen the sour cream with a squeeze of lime juice and a pinch of salt until it's drizzle-able.
- Build the bowls over the rice — charred corn, black beans, sliced avocado, and red onion arranged in sections.
- Drizzle with the lime crema, shower with cilantro, and tuck a lime wedge on the side for squeezing at the table.
