Mexican Street Corn Chicken & Rice Bowls
Wild Rice: 2 cups cooked
Mexican Street Corn Mixture: 4 ears corn, 1-2 tbsp olive oil, 1 jalapeno diced, 2 green onions, 3 tbsp mayonnaise, 1/4 cup cilantro, 2 garlic cloves, 1 tsp kosher salt, 1/4 tsp pepper, 1/4 tsp chili powder, zest & juice of 1 lime, 1/2 cup cotija cheese
Chicken: 4 cups cooked, seasoned with garlic powder, chipotle, onion powder, smoked paprika, cumin, salt, pepper
Sauce: 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp taco seasoning, 1-2 tsp lime juice
Directions:
Char the Corn: Cut kernels from cob, char in oil for 10 minutes. Cool.
Mix Corn Ingredients: Combine charred corn, jalapeno, cilantro, mayo, and seasonings.
Season Chicken: Toss cooked chicken with spices.
Prepare Sauce: Whisk sour cream, mayo, taco seasoning, lime juice.
Assemble Bowls: Layer wild rice, chicken, corn mixture, toppings cotija, cilantro, and drizzle sauce.
Nutritional Information:
Prep Time: 1 hour Calories: 596 kcal per serving Servings: 4
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