This grilled corn and black bean brunch bowl is a delicious and hearty summer dish that takes less than 30 minutes to throw together. Thank you to RW Garcia for sponsoring this post! RW Garcia is a family owned company that was started 35 years ago with the simple idea of making delicious and healthy, gluten-free snacks from sustainable ingredients.
Weekend brunch is what I live for. It’s the only time that our family can leisurely sit down and enjoy a meal together unlike those busy mornings when we’re rushing out the door to get the kids to school on time. With the weather warming up and grilling season in full swing, I’m so excited to partner with RW Garcia to share a delicious and nutritious grilled corn and black bean brunch bowl showcasing some of the summer’s best ingredients.
Corn: Fresh corn is highly recommended. You can also use canned corn or frozen corn but the taste isn’t the same.
Black bean: I used canned black beans for this recipe. They’re packed with healthy nutrients and rich in fiber. Simply rinse and drain them.
Avocado: They add the perfect creamy texture that complements the brunch bowl. You can chop them up, mash them, or leave them whole.
Tomatoes: This dish would be incomplete without the cherry tomatoes. Use peak season cherry tomatoes which add a touch of sweetness to this dish. I leave them whole but you can slice or halve them.
Eggs: The eggs pack the additional protein and taste so delicious. I fry them until the yolks are just set but still runnyg and the whites are crispy around the edges. If you don’t like fried eggs, soft boiled eggs would be the perfect substitute.
RW Garcia crackers: I love using RW Garcia organic lentil with turmeric crackers. They add the much needed crunch to this dish.
While my boys love snacking on these RW Garcia crackers, I use them both for cooking and baking. For salads and dips, I usually leave them whole. For fish and meat, I grind up the crackers and use them as a crust to add flavor and texture. All RW Garcia’s products are non-GMO verified, certified gluten-free, lower in sodium, and free of artificial additives and preservatives if you’re looking for a delicious and healthy cracker to use in your cooking and baking. You can find these RW Garcia lentil and turmeric crackers on Amazon.
Tips for buying fresh corn
When buying corn on the cob, look for ears with tight green husks with slightly sticky tassels (that’s the hairy bit up top). Avoid brownish crackly husks and dry or black tassels. Those are signs of older corns. Peel back the husks a bit to peek at the kernels. Look for plump kernels and avoid those with holes where kernels didn’t grow.
Which ingredients can I make in advance
This brunch bowl is best fresh. If you are pressed for time, I would recommend preparing the corn, black beans, tomatoes, and dressing in advance and keeping them in separate containers until you’re ready to put everything together. Leave the avocado uncut otherwise they will brown quickly. The fried eggs are better cooked right before serving.
This delicious grilled corn and black bean brunch bowl feature some of summer’s best ingredients. I love the taste of sweet and juicy corn with a bit of smokey char, hearty black beans, creamy avocado, sweet tomatoes, perfectly fried eggs, and crunchy lentil and turmeric crackers all brought together by a punchy cilantro dressing. I also served it with jalapenos pepper for additional heat and crumbled queso fresco cheese for a salty-sour kick. This hearty brunch bowl is full of flavors and textures that will delight your taste buds.
Grilled corn and black bean brunch bowl
- 3 ears corn, husks intact
- 1 ¾ cups canned black beans (from 15 oz can), drained and rinsed
- 2 cups cherry tomatoes, halved if large
- 2 Hass avocado, sliced
- 4 medium eggs, cooked sunny-side up
- ½ cup RW Garcia lentil and turmeric crackers
- ¼ cup Queso fresco cheese, crumbled
- 2 jalapenos peppers, sliced
- ¼ cup cilantro, chopped
- Olive oil for grilling and frying
- ½ cup sour cream
- ½ cup cilantro, chopped
- Juice of 1 lime
- Salt and freshly ground pepper
- For the dressing, combine sour cream, cilantro, and lime juice in a blender and blend until combined. Season with salt and pepper to taste. Refrigerate until ready to use.
- Preheat a grill on high for 5 minutes. Reduce the heat to medium high. Brush corns with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, hold the narrow end of the cob, point the other end into the bowl and cut downward.
- Place about 1 tablespoon of olive oil in a frying pan over medium heat. Crack the eggs into the pan and fry until the yolks are just set but still runny and the whites are crispy around the edges.
- When ready to serve, divide the grilled corn and beans among 4 bowls. Top with fried eggs, sliced avocado, and cherry tomatoes. Nestle some crackers around the edges. Sprinkle with crumbled queso fresco, sliced peppers, and cilantro. Drizzle the cilantro dressing on top.