Description
A colorful and flavorful street corn chicken rice bowl featuring grilled corn, seasoned chicken, and lime crema over wild rice.
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, minced
- 1 teaspoon kosher salt
- 1 pinch 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
- A pinch of salt
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Instructions
- 1. Prep all ingredients: shuck corn, chop jalapeno and green onions, mince garlic, chop cilantro, and zest and juice lime.
- 2. Season the chicken with the spice blend and warm in a skillet if needed.
- 3. Char the corn on a grill or pan until browned and fragrant.
- 4. Once cool, cut the kernels off the corn and add to a bowl.
- 5. Mix the corn with jalapeno, green onions, garlic, cilantro, mayonnaise, chili powder, lime zest and juice, and salt and pepper.
- 6. In another bowl, combine sour cream, mayo, taco seasoning, lime juice, and salt for the crema.
- 7. Warm wild rice and fluff with a fork, seasoning as desired.
- 8. Assemble bowls by dividing rice, adding chicken, and topping with the corn mixture and crema.
- 9. Garnish with cotija cheese and additional cilantro and lime, serve and enjoy.