Every bite of this burrito bowl is a delicious surprise.
Make dinner even more fun by setting out all of the toppings so that everyone can build their own.
Searing thecornrequires a good 30 to 45 seconds without stirring, so be patient for the best results.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Use any semi-soft Mexican cheese for these bowls, but we like the texture of crumbled queso blanco best.
Learn how to make burrito bowls.
Wrap and bring toppings separately to keep them fresh.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If already assembled, wrap and refrigerate for up to four days.
Reheat in the microwave or heat separate components on the stovetop until hot throughout.
Garnish fresh before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Mexican beer,margaritas, oragua frescawould also be a welcome addition.
Remove from heat, and cover to keep warm.
Cook corn:
Heat oil in a medium-size cast-iron skillet over medium-high.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes.
Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt.
Prepare rice:
Cook brown rice according to package instructions, and transfer to a medium bowl.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
