Deliciously healthy “Mexican Street Corn” inspired burrito bowls with the Best Avocado Oil Mayo Dressing.
Today, I’m mashing up 2 blog favorites per the request of my sister! Her absolute favorite recipe on my blog are these sweet potato burrito bowls and a close second is this Mexican Street Corn Pasta Salad.
She came up to babysit a couple of weeks ago and when I asked what I could have ready for dinner, she requested both of these dishes (and I’m quoting her here), “in a healthier mash-up”.
So you can all thank her for this dish; which, if you try it, I think you’ll want to! This has quickly climbed the ranks to one of our favorite dishes as well. It’s a healthier dish that is packed with flavor and super filling while also being meatless.
I swear to you the secret is the sauce on these bowls! And today we’re making that sauce healthier with avocado oil mayo. This mayo is a healthier alternative to regular mayo and it’s packed full with healthy fats.
The avocado oil mayo is the base of the sauce and then you’ll add some lime juice + zest and a few seasonings. For an extra kick (if you like spice) try adding chipotle chili powder in place of regular chili powder — seriously good for a spice lover!
Underneath the amazing sauce (that you’ll want to put on EVERYTHING) are a bed of rice, a serving of black beans, and the actual “Mexican Street Corn” inspired mix. This mix is lightly charred corn + peppers mixed with plenty of flavors common to Mexican Street Corn — green onions, cilantro, lime juice, and jalapeños. I also add a little more paprika here, but feel free to omit if you’re worried about the spice.
Add an extra squeeze of lime, drench these bowls in the sauce, and you’re ready to go!
Deliciously healthy "Mexican Street Corn" inspired burrito bowls with the Best Avocado Oil Mayo Dressing.
- 1 cup uncooked brown rice
- 2 cans (15 ounces EACH) sweet corn
- 2 red bell peppers, thinly sliced; seeds removed
- 1/2 bunch fresh cilantro, chopped
- 3 green onions, chopped
- 1 tablespoon jalapeño, diced
- 1/2 teaspoon paprika
- 1 can (15 ounces) black beans, drained and rinsed
- 1 large avocado
- 1/2 cup avocado oil mayo
- 2 large limes, separated
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 and 1/2 teaspoons Sriracha
- Salt and Pepper
Prepare the brown rice according to package directions. Set aside to cool slightly.
Meanwhile, make the dressing. Combine all of the dressing ingredients: the mayo, 3 tablespoons lime juice, 1/2 teaspoon lime zest, ground cumin, paprika, chili powder, Sriracha, and a generous pinch of salt and pepper (to taste.) Whisk and place in the fridge while you prep the remainder of the bowls.
Sauté corn kernels in a preheated large cast-iron skillet 3 to 5 minutes, stirring constantly, until kernels are lightly charred over high heat. Remove to a bowl. Add the pepper and again sauté over high heat stirring occasionally until lightly charred and crisp tender. Remove to a bowl
Season the corn and pepper with salt and freshly ground pepper to taste. Let cool to room temperature and then add in the chopped cilantro, chopped green onions, diced jalapeño, and 1/2 teaspoon paprika. Add a squeeze of lime juice and toss.
Drain and rinse the black beans.
Assemble the bowls: Fill the bottom of 4 bowls with even amounts of the brown rice. Add even amounts of black beans and the corn + red pepper mixture to each bowl.
Thinly slice the avocado and divide evenly among the bowls.
Top with the prepared dressing, another squeeze of lime as desired and enjoy immediately.
*Nutrition facts will vary based on how you top your bowls. For these facts I've taken all the ingredients listed to get the total.
More Delicious “Mexican Street Corn” Recipes: