Go Back
A delicious plate of Mexican Street Corn Buddha Bowls

Mexican Street Corn Buddha Bowls

A vibrant and healthy bowl packed with flavors of grilled corn, fresh vegetables, and a zesty basil-lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g uncooked white or brown rice
  • 140 g mixed greens of choice I used a kale, chard and spinach blend
  • 150 g red cabbage thinly sliced
  • 2 husks corn grilled
  • 150 g cherry tomatoes halved
  • 50 g red onion finely chopped
  • 40 g queso fresco crumbled
  • 30 g pistachios chopped
  • 4 eggs hard boiled eggs peeled and sliced
  • 1 medium avocado sliced
  • 120 ml olive oil or grapeseed oil
  • 60 ml lime juice
  • 30 ml rice vinegar
  • 30 g pure maple syrup or honey
  • 1 medium jalapeno pepper seeded and chopped
  • 1 clove garlic minced
  • 0.5 tsp salt or to taste
  • 15 g fresh basil leaves or cilantro

Equipment

  • Grill
  • Blender

Method
 

  1. Add all of the ingredients for the dressing to a small blender or food processor, and blend until desired consistency is reached. Transfer to a jar and refrigerate until ready to use.
  2. Cook the rice according to package instructions, fluffing with a fork as soon as it is done.
  3. Soak the corn husks in water for 10 minutes, then preheat the grill to medium-high. Grill the corn husks for 15 minutes, flipping halfway through, until blackened and the corn is steamed.
  4. Once cool, carefully remove and discard the husks and remove the kernels using a sharp knife.
  5. Divide the cooked rice between 4 bowls, along with the remaining ingredients. Drizzle desired amount of basil-lime vinaigrette over the bowls and serve.

Notes

For best flavor, serve the dressing on the side if storing leftovers to keep the textures distinct and fresh.