Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup frozen corn, roasted
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup fresh cilantro (for sauce)
- 1 tablespoon lime juice (for sauce)
- 1 clove garlic, minced (for sauce)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Spread the frozen corn on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until golden and slightly charred.
- While the corn is roasting, prepare the cilantro cream sauce. In a blender, combine sour cream, 1/4 cup cilantro, lime juice, and minced garlic. Blend until smooth and creamy. Adjust salt to taste.
- In a large mixing bowl, combine diced avocados, black beans, cherry tomatoes, and red onion.
- Once the corn is roasted, add it to the avocado mixture. Toss gently to combine.
- Squeeze the juice of one lime over the mixture, sprinkle with remaining cilantro, and give everything a final toss.
- Divide the mixture into bowls and drizzle generously with the cilantro cream sauce.
- Serve immediately, and watch as your family devours it with contentment!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Avocado & Roasted Corn Bowl with Cilantro Cream Sauce, recipe, cooking, food
