It is time to get creative and spice up your summer dinner menu with this Mexican Street Corn Bowl featuring our Spanish Pilaf.


Prep Time :10 Minutes
Cook Time : 25 Minutes
Total Time : 35 Minutes
Yield : 4



  • 1 package Casbah® Spanish Pilaf
  • 4 cobs of corn, grilled
  • ½ cup black beans
  • ½ cup feta cheese
  • ½ cup cherry tomatoes, halved
  • 1/3 cup red onion, sliced or minced
  • 1 jalapeño, sliced
  • Optional garnishes: cilantro, lime slices


  • ½ cup sour cream
  • 3 tbsp. lime juice
  • ¼ tsp. chili powder
  • ¼ tsp. cumin
  • ¼ tsp. paprika
  • Pinch sea salt
  • Pinch black pepper


  1. Cook the Casbah® Spanish Rice according to package instructions.
  2. While the rice is cooking, bring a medium pot of water to a boil. Add the cobs of corn and boil for 5 minutes. Once cooled, cut the corn off the cob.
  3. In a skillet, heat the olive oil over medium-high heat, add the corn, salt and pepper and sauté for 3-5 minutes until the kernels become slightly charred.
  4. In a small bowl, combine all the ingredients for the dressing and stir until combined.
  5. Cut and prepare the remaining ingredients.
  6. Divide all of the ingredients between 4 bowls and drizzle with the dressing.


Recipe and Pictures by Erb&Spice. 

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