Charred Corn & Black Bean Power Bowl with Lime Crema
25 min · Easy
#bowl#high-protein#mexican#quick#vegetarian
A sunshine bowl built for busy weekdays: smoky-sweet blistered corn, hearty black beans and buttery avocado over fluffy rice, all pulled together with a cooling, tangy lime crema. Vibrant, filling and ready in under half an hour.
Ingredientsfor 4 portions
- 200 g Jasmine White Rice, uncooked
- 400 g Canned Sweet Corn, drained
- 240 g Black Beans, Canned and Drained, rinsed and drained
- 2 Avocado, sliced
- 6 tbsp Sour Cream
- 2 Lime
- 80 g Red Onions, finely diced
- 10 g Cilantro, roughly chopped
- 2 tbsp Olive Oil
- 2 tsp Ground Cumin by Great Value
Steps
- Cook the rice according to the packet, then keep it covered and warm while you build the rest of the bowl.
- Get a dry heavy pan or skillet smoking hot. Add the drained corn in a single layer and leave it undisturbed for 2–3 minutes, then toss and repeat until charred and blistered in spots — that smoky colour is the whole point.
- Push the corn to one side, add the olive oil, black beans, cumin and diced red onion, and warm through for 2–3 minutes until fragrant and heated.
- Make the lime crema: stir the sour cream with the zest and juice of one lime and a pinch of salt until pourable and tangy.
- Divide the rice between bowls and top with the charred corn and beans, sliced avocado and a squeeze of the second lime.
- Drizzle over the lime crema, scatter with chopped cilantro, and serve while everything is still warm.
