Street Corn Chicken (Print Version)
# Ingredients:
01 -
1/4 cup feta cheese crumbles.
02 -
4 cups cooked white rice.
03 -
1/4 cup finely diced red onion.
04 -
1-2 ripe avocados, sliced.
05 -
1/3 cup of mayo.
06 -
2 tablespoons lime juice, fresh-squeezed.
07 -
A handful of fresh cilantro, chopped.
08 -
4 smaller chicken breasts.
09 -
2 cups of grilled corn kernels (takes 3-4 ears).
10 -
1/8 teaspoon ground black pepper.
11 -
1/4 teaspoon coarse kosher salt.
12 -
1/4 cup cotija cheese chunks.
13 -
1/4 teaspoon smoky paprika.
14 -
1/2 teaspoon chili powder.
15 -
1/2 tablespoon of minced garlic.
16 -
Black beans for a side.
17 -
Cherry tomatoes sliced in half.
18 -
Thin slices of jalapeños.
19 -
Wedges of lime for garnish.
20 -
Sour cream to dollop on top.
# Instructions:
01 -
Toss chicken in marinade and chill for 15 to 60 minutes in the fridge.
02 -
Grill over direct heat for 4-6 minutes each side, then switch to indirect heat for another 5-7 minutes until it hits 160°F.
03 -
Set aside for 5 minutes before cutting.
04 -
Brush corn with oil and grill at 450°F, turning every 2-3 minutes for about 10-12 minutes.
05 -
Combine grilled corn, mayo, both cheeses, lime juice, cilantro, and seasoning in a large bowl.
06 -
Add rice to the base, then layer with chicken, corn salad, and your fave toppings.
# Notes:
01 -
Swap out cheese for dairy-free options if needed.
02 -
Keeps well in the fridge for up to 3 days.
03 -
Switch the toppings to fit your taste.