Sweet Corn Burrito Bowl
If you love Burrito bowls you’ll definitely want to try this sweet corn version!
When I think of summer, I think about pool days, cookouts, bike rides, bare feet and of course, sweet corn. Growing up we had always eaten it steamed and slathered in butter, salt and pepper. But, today I have been finding new ways to use this ingredient to heighten flavor and nutrients in my dishes. There are so many ways to create the “deconstructed burrito”, this recipe shines with the star, fresh sweet corn and is complimented with steamed shrimp to make this a perfect week night dinner!
You Will Need:
- 3 Ears Fresh Sweet Corn
- 1 Can Black Beans
- 1 Cup Dried Brown Rice, which yields about 3 cups cooked
- Pound of fresh pre-steamed shrimp
- Red Onion
- Steam rice according to the package directions.
- While rice is steaming, place ears of corn in a large pot with lid in about 3 inches of water. Steam for about 10 minutes leaving the husks on. Let the corn cool a little, and using a dish towel carefully pull the husks off.
- Place the cobs in a large bowl and cut the kernels off. Salt and Pepper the corn, stir and set aside.
- Peel your shrimp. ( I like to use the pre-steamed found in the seafood market, they are always steamed perfect and it cuts down time). I use about 5 shrimp per serving.
- Rinse black beans in a strainer and heat in microwave or over the stove.
- Chop Cilantro, red onion and cut lime into wedges.
- Once everything is prepared, you can grab your favorite bowl and construct! I normally do my construction in this order – Rice, Beans, Corn, Onion, Shrimp, Cilantro, Squeeze of Lime. Get creative and don’t forget the hot sauce!
This dish can also be made vegan by removing the shrimp. You can mix up the protein with chicken, steak, tofu, salmon, or white fish. Also, if you fancy cheese sprinkle some on!
Corn is a source of good carbs and aids in digestion with it’s high levels of fiber. It is also good for our heart health, protects our cells from damage, and may reduce the risk of cancer.
When I make this for my husband and I, we always have leftovers. You can re-heat everything together in the same pan, fold it into a tortilla with some avocado and give it a good grill on each side. It makes a great lunch for the following day!