Charred Corn Rice Bowls Recipe

About this recipe

Charred Corn & Rice Bowls combine smoky, caramelized sweetcorn with fluffy rice, fresh vegetables, and a tangy yogurt-lime dressing. This high-protein, nutrient-packed dish balances bold flavors with wholesome ingredients, perfect for a fitness-friendly lunch.

Ingredients

• - Tropical Sun Yellow Hominy Corn
• 1 Kg Laila Basmati Rice
• 200 G Authentic Greek Yogurt
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Cucumber 1Pc
• 100 g Yorkshire English Carrots 100G
• - Edmal Red Cabbage
• - Fresh Asian Coriander Bunch
• 1 Corn On The Cob Husk - 1 Each
• - Tata Salt
• 70G La Chinata Hot Smoked Paprika, 70G
• 100 G Trs Ground Cumin Jeera Powder

Instructions

1. 1. Heat a dry grill pan or skillet over medium-high heat for 3 minutes, then add the corn cobs. Turn every 2-3 minutes until evenly charred on all sides, about 10 minutes in total. Remove and let cool.
2. 2. While the corn is cooling, rinse the basmati rice thoroughly under cold water until the water runs clear. In a saucepan, combine the rice with 400 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes.
3. 3. Slice the kernels off the cooled corn cobs by standing them upright on a cutting board and using a sharp knife to cut downward. Set the kernels aside.
4. 4. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, smoked paprika, ground cumin, and a pinch of salt and black pepper. Add 1-2 tablespoons of water to thin the dressing to your desired consistency.
5. 5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the charred corn kernels, smoked paprika, ground cumin, and a pinch of salt. Sauté for 3 minutes to enhance the smoky flavor, then remove from heat.
6. 6. To assemble the bowls, divide the cooked rice evenly among four serving bowls. Top each bowl with the sautéed corn, diced cherry tomatoes, sliced cucumber, grated carrots, sliced avocado, and shredded red cabbage.
7. 7. Drizzle the yogurt-lime dressing generously over each bowl. Garnish with fresh coriander leaves and an extra squeeze of lime, if desired. Serve immediately and enjoy!