Mexican Street Corn Chicken & Rice Bowls
If you’re stuck in a lunch or dinner rut, make these easy Mexican Street Corn Chicken and Rice Bowls. They are vibrant and flavorful, combining Mexican street corn’s rich, smoky flavors with tender, seasoned chicken and hearty wild rice, creating a satisfying and nutritious meal in a bowl.
Recipe courtesy of @Krolls_Korner
Featuring USA Rice
Ingredients
Rice | ||
| 400 g | cooked wild rice | |
Mexican Street Corn Mixture | ||
| 4 ears | corn, husked | |
| 1-2 tbsp | olive oil | |
| 1 | jalapeño, seeded and diced | |
| 2 | green onions, diced | |
| 3 tbsp | mayonnaise | |
| 4 g | fresh cilantro, chopped | |
| 2 cloves | garlic, minced | |
| 1 tsp | salt | |
| ¼ tsp | black pepper | |
| ¼ tsp | chili powder | |
| 1 | lime: juice and zest | |
| 75 g | cotija or feta cheese | |
| salt and pepper, to taste. | ||
Chicken | ||
| 560 g | cooked chicken, cut into bite-sized pieces or sliced. | |
| ⅛ tsp | garlic powder | |
| ⅛ tsp | chipotle chili powder | |
| ⅛ tsp | onion powder | |
| smoked paprika, cumin, salt, and pepper. Adjust to taste. | ||
Sauce | ||
| 120 g | sour cream | |
| 2 tbsp | mayonnaise | |
| 1 tbsp | Taco seasoning | |
| 1-2 tsp | lime juice | |
| salt to taste | ||
Garnish | ||
| fresh cilantro, cotija cheese, lime wedges. | ||
