Description
A hearty, protein-packed weeknight meal featuring zesty Mexican street corn flavors layered over wholesome wild rice and tender chicken.
Ingredients
- 2 cups cooked wild rice, warm
- 4 ears of corn, husks removed
- 1–2 tablespoons olive oil
- 1 jalapeño, seeded and finely chopped
- 2 green onions, thinly sliced
- 3 tablespoons mayonnaise (for elote mix)
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, finely minced
- 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 (plus extra for serving)
- 4 cups cooked chicken, shredded or chopped
- 1/8 teaspoon each: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, black pepper (for chicken seasoning)
- 1/2 cup sour cream
- 2 tablespoons mayonnaise (for crema)
- 1 tablespoon taco seasoning
- Extra squeeze of lime juice (to taste)
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Instructions
- 1. Prep the chicken: Season cooked chicken with spices and heat in a skillet over olive oil until warmed through, about 4–6 minutes.
- 2. Char the corn: Grill or use a skillet to char corn until blistered, about 8–12 minutes, then cut kernels off.
- 3. Make the elote-style corn mix: Combine mayonnaise, garlic, jalapeño, cilantro, salt, pepper, chili powder, lime zest, juice, and charred corn.
- 4. Prepare the lime crema: Whisk together sour cream, mayonnaise, taco seasoning, lime juice, and adjust with water for desired consistency.
- 5. Assemble the bowls: Divide wild rice among bowls, then layer with chicken, elote corn mix, and drizzle with lime crema. Garnish with cotija, green onions, cilantro, and extra jalapeño if desired.