Mexican Street Corn Rice Bowl

Ingredients

• 4 cups Frozen Corn Kernels
• 1 can (15 oz) Black Beans
• 2 cups cooked White Rice
• 1 whole Jalapeño
• ¼ cup Vegan Mayo
• 1 tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1 whole Lime
• ¼ cup Fresh Cilantro

Instructions

1. Cook rice according to package directions.
2. Heat a large skillet over medium-high heat. Add corn kernels and cook 6–8 minutes, stirring occasionally, until charred in spots.
3. Add black beans, chili powder, and smoked paprika to the skillet. Stir for 2 minutes.
4. Remove from heat. Stir in vegan mayo, lime juice, and minced jalapeño.
5. Divide rice among four bowls and top with the street corn mixture.
6. Garnish with fresh cilantro.