Chili Crisp Street Corn Bowls
Yield: 2 servings
Recipe and Photos by At Elizabeth’s Table
If you're looking for a meal that hits every taste bud—smoky, spicy, creamy, and bright—these Chili Crisp Street Corn Bowls are your new go-to. This recipe serves two and is designed to get you from prep to the first bite in just 30 minutes. It features a clever use of Hodo Chili Crisp Lightly Fried Tofu, where the reserved chili crisp from the package is used to sauté onions, infusing the entire bowl with a deep, savory heat. Combined with fresh grilled corn kernels and cilantro-lime rice, it's a plant-based powerhouse that doesn't skimp on texture or flavor.
Ingredients
1 (8 oz) Chili Crisp Lightly Fried Tofu, sauce reserved
1 ½ cups dry white rice
¼ cup minced fresh cilantro
1 tbsp olive oil
3 ears corn
1-2 tbsp reserved chili crisp
1 medium yellow onion, sliced
½ cup vegan cotija-style or feta crumble
1 medium avocado, sliced
To serve: fresh cilantro leaves, jalapeño slices, lime wedges
Instructions
Prepare the rice according to the package instructions. When cooked, toss with the minced cilantro.
Meanwhile, heat a griddle pan, grill, or air grill to medium high. Brush the olive oil on the corn and cook for 10-15 minutes, rotating once. When cooked, and cool enough to handle, use a sharp knife to cut the kernels off the cob.
Meanwhile, heat a skillet over medium heat. Add the tofu and cook for 5-7 minutes, until slightly browned and warmed through. Remove from the skillet and set aside.
In the same skillet, heat the reserved chili crisp over medium heat. Add the onion and sauté for 5-7 minutes, until softened and translucent.
Assemble the bowls. Divide the rice among the two bowls. Add the tofu, corn, and onion. Top with vegan cotija cheese, avocado, cilantro, jalapeño and a squeeze of lime juice.
Chili Crisp Street Corn Bowls
If you're looking for a meal that hits every taste bud—smoky, spicy, creamy, and bright—these Chili Crisp Street Corn Bowls are your new go-to. This recipe serves two and is designed to get you from prep to the first bite in just 30 minutes. It features a clever use of Hodo Chili Crisp Lightly Fried Tofu, where the reserved chili crisp from the package is used to sauté onions, infusing the entire bowl with a deep, savory heat. Combined with fresh grilled corn kernels and cilantro-lime rice, it's a plant-based powerhouse that doesn't skimp on texture or flavor.
Ingredients
- 1 (8 oz) Chili Crisp Lightly Fried Tofu, sauce reserved
- 1 ½ cups dry white rice
- ¼ cup minced fresh cilantro
- 1 tbsp olive oil
- 3 ears corn
- 1-2 tbsp reserved chili crisp
- 1 medium yellow onion, sliced
- ½ cup vegan cotija-style or feta crumble
- 1 medium avocado, sliced
- To serve: fresh cilantro leaves, jalapeño slices, lime wedges
Instructions
- Prepare the rice according to the package instructions. When cooked, toss with the minced cilantro.
- Meanwhile, heat a griddle pan, grill, or air grill to medium high. Brush the olive oil on the corn and cook for 10-15 minutes, rotating once. When cooked, and cool enough to handle, use a sharp knife to cut the kernels off the cob.
- Meanwhile, heat a skillet over medium heat. Add the tofu and cook for 5-7 minutes, until slightly browned and warmed through. Remove from the skillet and set aside.
- In the same skillet, heat the reserved chili crisp over medium heat. Add the onion and sauté for 5-7 minutes, until softened and translucent.
- Assemble the bowls. Divide the rice among the two bowls. Add the tofu, corn, and onion. Top with vegan cotija cheese, avocado, cilantro, jalapeño and a squeeze of lime juice.
