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!