Grilled Corn & Black Bean Bowl with Crispy Tortilla Strips & Lime Crema
Griddled corn and warm black beans are served over rice or quinoa with crispy tortilla strips and lime crema.
- 1 piece corn on the cob, husked
- 180 g tinned black beans, drained and rinsed
- 100 g cooked brown rice or quinoa
- 2 pieces corn tortillas
- 60 g Greek yoghurt
- 20 ml lime juice
- 15 g fresh coriander, chopped
- ½ piece red chilli, finely sliced
- 80 g cherry tomatoes, quartered
- 80 g avocado, sliced
- 20 ml olive oil
- 1 pinch sea salt and black pepper
- ½ tsp smoked paprika
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat a griddle pan or barbecue to high heat. Brush corn cob with 5ml olive oil and season with salt and pepper. Grill for 10–12 minutes, turning occasionally, until charred and tender. Remove and let cool slightly, then cut kernels from the cob.
- Step 2
Cut tortillas into thin strips. Heat 10ml olive oil in a frying pan over medium-high heat and fry tortilla strips for 3–4 minutes, stirring frequently, until golden and crispy. Drain on kitchen paper and season with a pinch of salt.
- Step 3
In a small bowl, whisk together Greek yoghurt, lime juice, a pinch of salt, and half the fresh coriander to make a lime crema.
- Step 4
Warm black beans in a small pan with 30ml water and smoked paprika over medium heat for 3–4 minutes. Season with salt and pepper.
- Step 5
Assemble the bowl: place cooked rice or quinoa as the base. Top with warm black beans, grilled corn kernels, cherry tomatoes, and sliced avocado.
- Step 6
Drizzle lime crema over the bowl, scatter crispy tortilla strips on top, and finish with remaining fresh coriander and sliced red chilli. Serve immediately.
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