Mexican Street Corn Bowls with Basil-Lime Vinaigrette | Recipe


Especially outstanding this time of year — with fresh summer corn and ripe tomatoes virtually at their seasonal peak — these bowls by The Roasted Root are a fun and healthy riff on Mexican grilled corn on the cob. Add creamy sliced avocado, crumbled queso fresco and hard-boiled eggs on top of a bed of mixed greens and rice then drizzle zesty basil-lime vinaigrette over each bowl for a flavor-packed meal.

Add Comment