The corn was easy. Just when the grill is pre heating wrap your corn in foil and add some EVOO, salt, pepper, paprika and cayenne. Let it cook for 5 minutes, flip then another 5. Pull it off and unwrap.
When the meat is off an resting, put the corn BACK on but without the foil to add some good carmelization. Cut it off the cob and add to the mix.
You can do any rice you like, I just used enriched medium grain and added some oil, salt, lime and cilantro after it was cooked.
I used canned black beans and warmed them up with some hot sauce, pepper, a bay leaf and some mexican oregano (helps take out the canned taste). You can/should rinse them first, too.
Obviously don't add cheese, sour cream, guac etc. until AFTER you have reheated this mix. You can store it in the freezer for a year, defrost it in the microwave, then if your micro allows, reheat it at 50% temp. That'll prevent the meat from tasting all gross and "grey".
