Ingredients
For the chicken:
1 chicken breast (cut into 4 pieces)
1 tsp black pepper
1 tsp salt
1 tsp paprika
4 Tbsp olive oil
For the corn:
4 corns (kernels removed)
1 Tbsp butter
For the corn mixture:
2 Tbsp mayonnaise
1 Tbsp sour cream
Queso fresco, to taste
Fresh cilantro, finely chopped (to taste)
Juice of ½ lemon
For toppings:
Cooked rice
Lime slices
Extra cilantro
Instructions
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.
Garnish & serve: Finish with extra cilantro and lime slices. Serve and enjoy!
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