Sautéed Corn with Black Beans Bowl and Avocado Crema

Sautéed Corn with Black Beans Bowl and Avocado Crema
Sautéed Corn with Black Beans Bowl and Avocado Crema

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La Cocina Goya

There's nothing like experiencing a comforting world of flavors in one bowl, like this delicious Sautéed Corn with Black Beans Bowl and Avocado Crema! This vegetarian recipe is very easy to prepare and perfect to enjoy with the whole family. To make it, start by preparing CANILLA® Extra Long Grain Rice, and serve it with a succulent combination of GOYA® Black Beans and sautéed corn, along with tomatoes and queso fresco. Top it off with a rich avocado crema. Delicious!

  • Ingredients
  • Directions

Sautéed Corn with Black Beans

Avocado Crema


avocado, halved, pitted and peeled

½ cup

sour cream


10 oz.

GOYA® Queso Fresco, crumbled

2 cups

halved cherry tomatoes


radishes, thinly sliced


Kitchen View

Step 1

Heat 1 tbsp. oil in skillet set over medium-high heat; sauté corn for 8 to 10 minutes or until warmed through and tender. Let cool slightly; set aside.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

Heat remaining oil in skillet set over medium heat; cook garlic, onion, jalapeños and seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in corn, beans and 1/4 cup water; bring to boil. Reduce heat; cook for 5 to 8 minutes or until sauce is thickened. Stir in cilantro.

Step 4

Avocado Crema: In blender, purée avocado, sour cream, lime juice and seasoning until smooth.

Step 5

Divide rice among bowls. Top with black bean and corn mixture. Drizzle with crema.

Step 6

Topping: Scatter queso fresco, tomatoes and radishes over top.

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60

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