Street Corn Black Bean Rice Bowls

Instructions

1. 1

   Cook the rice, then stir in the juice of 1 lime, chopped cilantro and salt.

2. 2

   Heat the oil in a cast-iron skillet over high and cook the corn without stirring for 3 minutes, then stir and cook 4 more until charred in spots.

3. 3

   Off the heat, toss the corn with the mayo, chili powder, half the cotija and a squeeze of lime.

4. 4

   Warm the black beans with a pinch of salt.

5. 5

   Build bowls with cilantro-lime rice, beans and street corn, then top with avocado and the rest of the cotija.