Description
This friendly, flavor-forward bowl brings the charred sweetness of street-style corn together with smoky chicken and bright lime-cilantro notes for a quick weeknight win.
Ingredients
- 2 cups cooked wild rice
- 4 ears of corn, husked
- 1 to 2 tablespoons olive oil
- 1 jalapeno, chopped
- 2 green onions, chopped
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon kosher salt
- Pinch of black pepper
- 1/4 teaspoon chili powder
- Zest and juice of 1 lime
- 1/2 cup cotija cheese, crumbled
- 4 cups cooked chicken
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chipotle chili powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cumin
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon taco seasoning
- Pinch of salt
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Instructions
- 1. Prep the corn and chicken: Husk the corn and brush with olive oil. Season with salt and pepper. Cook chicken if not pre-cooked and shred or slice.
- 2. Char the corn: Grill corn until charred and tender, about 8-12 minutes. Let cool and slice kernels into a bowl.
- 3. Make the street corn mixture: Combine corn, mayo, jalapeno, green onions, cilantro, garlic, chili powder, lime zest and juice, salt, and pepper in a bowl. Stir to coat.
- 4. Prepare the lime-sour cream drizzle: Whisk sour cream, mayo, taco seasoning, lime juice, and a pinch of salt in a small bowl. Adjust consistency with water or lime juice.
- 5. Warm the rice and chicken: Reheat wild rice and chicken gently.
- 6. Assemble the bowls: Divide rice among bowls, top with street corn mixture and cooked chicken, drizzle with lime-sour cream, and sprinkle with cotija cheese.
- 7. Finish and serve: Offer jalapeno slices, lime wedges, and green onions at the table. Serve immediately.