Recipe Vortex

For the Seared Corn

3 ears of Fresh Corn, shucked and sliced off of the cob* (~2.5 cups)

1/2 tsp Lime Zest

Juice of 1 Lime

Salt, to taste

For the Burrito Bowls

2–3 cups Chipotle Garlic Black Beans, cooked

1 cup dry Brown Rice

Seared Corn, above

5 cups of Kale, chopped

~1/4 cup Sriracha sauce

1 1/2 cups Cherry Tomatoes, sliced

Fresh Avocado, Cilantro, and diced Red Onion for garnish

Sriracha Sauce

2 tablespoons hot chile sauce (Sriracha)

½ cup sour cream or plain Greek yogurt

1 tablespoon agave nectar or honey

First, prep your Rice. Add the dry Brown Rice to a pot with 1 3/4 cups of water; bring the mixture to a boil, cover, and then simmer on low heat for 45 minutes. You can also cook your Beans here as well, if you haven’t already.

In the meantime, wash and prep your Veggies. Add the chopped Kale and mix with some of the sauce. Set aside on the counter or fridge, if you’d like it to be cold for serving.

Next, prepare the Seared Corn. Add the Corn and Lime Zest to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!

Next, “de-glaze” the pot by adding the Lime Juice to it and quickly stirring it throughout the Corn. This will remove the brown marks on the bottom of the pan, and incorporate that flavor into the Corn. Turn off the heat, add Salt to taste, and set aside.

Finally, assemble each bowl. Place your desired amount of Kale, Black Beans, Brown Rice, and Seared Corn into each bowl. Top with Tomatoes, Avocado, Cilantro, Red Onion, and an extra drizzle of sauce. Refrigerate leftovers in an airtight container for up to 7 days.