• 1 cup brown rice
• 4 cups chopped romaine lettuce
• 1 15-ounce can black beans, drained and rinsed
• 1 avocado, halved, peeled, seeded and thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• FOR THE CORN
• 4 ears corn, shucked and rinsed
• 2 tablespoons unsalted butter
• 1 jalapeño, seeded and diced
• 2 cloves garlic, minced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons cilantro
• 1/2 teaspoon chili powder
  
  
  FOR THE PICO DE GALLO (buy from store or make
  
  
• 2 cups grape tomatoes, halved
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 clove garlic, pressed
• 1 lime, juiced
• Kosher salt, to taste
• 1 lime, juiced
  

Prepare corn:  1) Preheat grill to medium high heat. Add corn to grill and cook, turning occasionally, until cooked through and charred, about 10-12 minutes; let cool before cutting the corn kernels off the cobs. OR 2) Heat and salt a pot of water.  Bring to boil and add corn. Cook for 4 minutes

Melt butter in a large skillet over medium high heat. Add corn, jalapeño, and garlic. Cook, stirring occasionally, until corn is heated through and jalapeno is tender, about 3-5 minutes. Stir in mayonnaise, cotija, cilantro, chili powder and lime juice; set aside.

To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside. OR use store bought pico de gallo.

In a large saucepan of 2 cups water, cook rice according to package instructions. OR cook in Instant Pot

Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.

Serve immediately, garnished with cilantro and lime, if desired.