Start your day with a twist on the classic Mexican street corn, perfectly encapsulated in this delicious Keto Mexican Street Corn Breakfast Bowl. It’s a flavorful way to kick off your morning while staying low-carb. Trust me, this bowl is not just a meal; it’s an experience that combines freshness, creaminess, and a hint of spice.
Imagine waking up to the vibrant flavors of charred corn, lime, and cilantro all mixed together in a bowl that fits perfectly into your keto lifestyle. This breakfast bowl is a delightful fusion that will keep your taste buds dancing and your energy levels high.
A Low-Carb Delight for Breakfast
This Keto Mexican Street Corn Breakfast Bowl features roasted corn, creamy avocado, cotija cheese, and a zesty lime dressing. It’s a satisfying dish that balances the sweetness of corn with the savory notes of cheese and the freshness of herbs, making it a delightful way to start your day.
Ingredients
- 2 cups fresh or frozen corn
- 1 ripe avocado, diced
- 1/2 cup crumbled cotija cheese
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup diced red onion (optional)
Instructions
- Roast the Corn: In a skillet over medium-high heat, add the corn and roast until slightly charred, about 5-7 minutes.
- Make the Dressing: In a small bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the roasted corn, diced avocado, cotija cheese, and red onion if using. Drizzle the dressing over the top and mix gently to combine.
- Serve: Garnish with chopped cilantro and additional lime juice if desired. Serve immediately for a fresh breakfast experience.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
Nutrition Information
- Servings: 2 bowls
- Calories: 350kcal
- Fat: 25g
- Protein: 8g
- Carbohydrates: 18g
- Fiber: 5g
- Net Carbs: 13g
