Summer Dishes Up Veracruz Street Corn Bowl

Veracruz Street Corn Bowl

Mexican street corn (maíz callejero) is roasted ears slathered with chile powder and mayonnaise. My version treats the corn with a lighter touch, calorically speaking, and includes black beans, brown rice, and the crunch of Romaine and jicama.

Benefits: Black beans contain protein, tissue-repairing lysine, vitamin B-6 for producing energy, calcium for building strong bones, and collagen-building zinc. Corn provides zinc, eye-healthy lutein, and superoxide dismutase (SOD) an antioxidant and anti-inflammatory that fights free-radical damage in your cells. Brown rice is full of fiber for gut health as well as beneficial trace minerals.

Serves 4

Ingredients
4 ears corn, shucked and rinsed
2 Tbs. olive oil
1 jalapeño, seeded and diced
½ tsp. coriander
¼ tsp. cumin
½ tsp. chili powder
1 tsp. minced garlic
2 cups water
1 cup brown rice
1 cup of salsa
4 cups chopped romaine lettuce
1 (14-15-oz.) can black beans, drained and rinsed
1 cup jicama, peeled and cubed
2 avocados, thinly sliced
½ cup fresh cilantro leaves, as a garnish
1 lime, cut into wedges, as a garnish

Procedure

1. Preheat a stovetop (or outdoor) grill to medium-high heat.
2. Add the corn to the grill and cook, turning occasionally, for 10-12 minutes or until cooked through and charred. Let cool, then cut the kernels off the cobs.
3. In a large skillet, heat the olive oil over medium heat. Add the jalapeño and cook for 1-2 minutes. Add the corn, coriander, cumin, chili powder, and garlic. Cook, stirring occasionally, for 3-5 minutes or until the corn is heated through.
4. In a large saucepan, bring 2 cups of water to a boil. Add the rice and cook according to package instructions.
5. To assemble, divide the rice into 4 bowls and top with the corn, salsa, lettuce, beans, jicama, and avocado.
6. To serve, garnish with the cilantro leaves and lime wedges.

Gluten-Free
Vegan
Vegetarian

This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!