Place a medium pan over medium-high heat. Add the drained corn kernels and toast for 2-3 minutes, or until lightly charred and nutty. Remove from the heat and place into a bowl to cool.

Once cooled, add the tomatoes, red onion, jalapeño, coriander, and lime juice to the same bowl. Mix well and adjust seasoning if necessary. Store in the fridge until ready to serve.

In a large saucepan, add the washed rice, cold water, and salt to taste. Stir to prevent clumping and bring to a boil. Cover with a lid, reduce the heat to low, and cook for 14 minutes, undisturbed.

Turn off the heat and leave the lid on for a final 4 minutes to finish steaming. Remove the lid, fluff with a fork or spatula, and let cool slightly.

Place a large pan over medium-high heat. Once hot, add the oil and beef mince and fry for 6-7 minutes, breaking it apart as it cooks, until browned all over and cooked through to an internal temperature of at least 71°C (160°F).

Add the spice mix, white root spring onion, and seasoning to taste. Mix to combine and cook for 1 minute. Pour in the beef stock, bring to a boil, then reduce the heat to medium and cook for 2-3 minutes, or until slightly thickened. Remove from the heat.

Divide all components across 5 meal prep containers. The best formation is rice, cheese, beef mix, corn salsa, and black beans. Garnish with green stem spring onion and sriracha mayonnaise. Dig in.