This super delicious Mexican street corn Buddha bowl is one for the books! It is a flavorful and super nutritious, well-balanced dinner that is quick and easy to make.
I’m not a person who likes to spend a lot of time preparing lunch. Mainly because I still need to entertain a toddler while sometimes having a meeting at the same time. And that’s probably why I prefer a big bowl of salad or Buddha bowl for a quick and healthy option.
The ingredients
This Mexican corn salad bowl option is perfect if you’re always on the run. Here’s a list of ingredients you need:
- Couscous or you swap with rice, quinoa, cauliflower rice
- Mixed greens of choice. Any kind will do!
- Roasted corn. Or use any leftovers from this street corn salad
- Tomatoes. I prefer cherry tomatoes for easier prep
- Fresh salsa or black bean salad always can be made ahead of time
- Cheese. I use Mexican style cheese
- Toppings: avocado, lime wedges, crackers for extra crunch
- Avocado cilantro dressing always can be made ahead of time
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How to make Mexican street corn Buddha bowl
- Prepare the corn – cut the corn off the cob. Melt the butter in a skillet over medium-high heat. Add the corn and cook for 3-5 minutes or until the corn starts to char. Transfer to a bowl and let it cool
- Prepare the Buddha bowl – divide the mixed greens over bowls (here’s my favorite). Top with corn, tomatoes, fresh salsa, black bean salad, cheese, avocado, and lime wedges. Drizzle with avocado cilantro dressing.
Why you’ll love this recipe
- Buddha bowls are filled with healthy ingredients
- Super easy and quick to make with cheap ingredients and is ideal if you have 30 minutes or less to prep a meal
- Easily customizable and you can add proteins of your choice!
- Perfect for meal prep and you don’t need to worry about lunch the next day
Recipe adaptations
- If rice is your thing, you can add brown rice or quinoa
- Not in the mood for rice, then try cauliflower rice
- Add any grilled or roasted vegetables, such as zucchini, eggplant, etc.
- There are many options for greens in this bowl. I like adding grilled chicken, fish, or steak
If you are looking for a delicious buddha bowl loaded with goodness, this is it! This Mexican street corn Buddha bowl is packed with flavor and it’s a super easy meal ready in around 20 minutes!
Mexican Street Corn Buddha Bowl
Ingredients
- ½ cups uncooked couscous
- 5 ounces mixed greens of choice
- 2 cups corn grilled
- 1 cup cherry tomatoes halved
- ⅓ cup Mexican-style cheese
- 1 avocado sliced
- Avocado cilantro dressing
- Black bean salad
- Mango salsa
Instructions
- Cook the couscous according to package directions. Couscous cooks very quickly! Some brands don't even require cooking and can be made with hot water
- Prepare the corn – cut the corn off the cob. Melt the butter in a skillet over medium-high heat. Add the corn and cook for 3-5 minutes or until the corn starts to char. Transfer to a bowl and let it cool
- Prepare the Buddha bowl – divide the mixed greens over bowls (here's my favorite). Top with corn, tomatoes, fresh salsa, black bean salad, cheese, avocado, and lime wedges. Drizzle with avocado cilantro dressing
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