Mexican Street Corn and Black Bean Bowls

Cook 3 cups of brown rice according to package instructions if not already prepared.

Preheat grill or grill pan to medium-high heat. Alternatively, preheat oven to 425°F (220°C).

Brush 4 ears of corn with 1 tablespoon of olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Grill corn for about 10-12 minutes, turning occasionally, until charred in spots. If using oven, roast for 15-20 minutes, turning halfway.

While corn is cooking, drain and rinse 2 cans of black beans. Place in a saucepan with 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Heat over medium-low for 5-7 minutes.

Dice 1/2 red onion, halve 1 pint of cherry tomatoes, and chop 1/2 cup of cilantro. Dice 1 avocado and toss with juice from 1/2 lime to prevent browning.

In a small bowl, mix 1/4 cup mayonnaise, 1/4 cup sour cream, juice from 1 lime, 1/2 teaspoon chili powder, and 1/4 teaspoon salt to make the sauce.

Once corn is cooked, let cool slightly. Cut kernels off the cobs into a bowl and toss with 1/2 tablespoon chili powder, 1/2 teaspoon cumin, and 1 tablespoon olive oil.

To assemble bowls, divide 3 cups of rice among 4 bowls. Top each with seasoned black beans, corn kernels, tomatoes, red onion, and avocado.

Drizzle each bowl with the sauce, then sprinkle with 1/2 cup cotija cheese and cilantro. Serve with remaining lime wedges.