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Mexican Street Corn Bowls with Basil-Lime Vinaigrette

The Roasted Root
by The Roasted Root
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3.58/5 (12)
Mexican Street Corn Bowls with Basil-Lime Vinaigrette

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.

About the Author

The Roasted Root
The Roasted Root

Julia Mueller writes the food blog The Roasted Root and is the author of “Delicious Probiotic Drinks” and “Let Them Eat Kale!” Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare and approachable to make any night of the week. You can connect with her on Twitter, FacebookInstagram and Pinterest.

Photo courtesy of Julia Mueller. Original recipe published on The Roasted Root.


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