Ingredients
- 2 ripe avocados, diced
- 2 cups of fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa or rice
- 1/4 cup fresh cilantro leaves
- 1/2 cup sour cream (or Greek yogurt for a lighter version)
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
If you’re feeling adventurous, consider adding a sprinkle of cotija cheese for extra depth or swap quinoa with brown rice if that’s what you have on hand. This dish is all about flexibility and making the most of what you’ve got in your pantry.
Instructions
- Start by preheating your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the corn kernels with olive oil, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the corn in the oven for 15-20 minutes, stirring halfway through, until they’re golden and slightly charred. This step brings out the natural sweetness of the corn, just as I learned from watching my abuela work her magic in the kitchen.
- While the corn is roasting, prepare the cilantro cream sauce. In a small bowl, mix together the sour cream, lime juice, garlic powder, and chopped cilantro. Adjust the seasoning with salt and pepper to taste.
- Once the corn is ready, assemble your bowls. Start with a base of quinoa or rice, then top with roasted corn and diced avocado.
- Drizzle generously with the cilantro cream sauce, ensuring every component gets a taste of that zesty goodness.
- Finally, garnish with additional cilantro leaves or a squeeze of lime if desired. Serve immediately and enjoy the vibrant flavors!
Remember, cooking is all about intuition, just like my abuela taught me. Feel free to tweak the measurements and adjust flavors as you go along.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International