Chicken
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Street Corn Chicken and Rice Bowl
Prep
cook
total
Ingredients
For the chicken:
- 1 chicken breast (cut into 4 pieces)
- 4 tablespoons Spanglish Asadero Chicken Chipotle seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 4 tablespoons olive oil
For the corn:
- 4 corns (kernels removed)
- 1 tablespoon butter
For the corn mixture:
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- Queso fresco, to taste
- Fresh cilantro, finely chopped (to taste)
- 2 tablespoons Spanglish Asadero Elote seasoning
- Juice of ½ lemon
For toppings:
- Cooked rice
- Lime slices
- Extra cilantro
Directions
- Prep the chicken:
Cut the chicken breast into 4 pieces. In a bowl, season with Chicken Chipotle seasoning, black pepper, salt, paprika, and olive oil. Mix well until fully coated. Let it marinate for 15 minutes.
- Cook the chicken:
Place the chicken on a griddle or grill over medium-low heat. Cook for about 15 minutes on each side, or until fully cooked.
- Cook the corn:
In a pan, melt the butter and add the sliced corn. Stir, cover, and cook over medium-low heat for about 15 minutes, stirring occasionally.
- Make the corn mixture:
Transfer the cooked corn to a bowl. Add mayonnaise, sour cream, queso fresco, chopped cilantro, Elote seasoning, and lemon juice. Mix well.
- Assemble:
Slice the cooked chicken. In a bowl, add cooked rice, top with chicken and the corn mixture.6. Garnish & serve:Finish with extra cilantro and lime slices. Serve and enjoy!
