Street Corn Chicken Bowl

Ingredients

For 4 servings

• chicken breast20 oz
• white rice2 cup
• corn2 cup
• romaine lettuce4 cup
• red onion1 piece
• avocado1¼ piece
• cotija cheese3 oz
• mayonnaise4 tbsp
• sour cream4 tbsp
• chili powder6 tsp
• smoked paprika2 tsp
• lime2 piece
• garlic4 clove
• fresh cilantro12 sprig
• olive oil4 tbsp
• salt2 tsp

You'll need

pot · skillet · bowl

Method

1. 1

   Cook the rice according to package directions.

   15 min · boil

2. 2

   Rub the chicken with chili powder, smoked paprika and salt.

   4 min · prep

3. 3

   Char the corn in a dry hot pan until well spotted with black.

   6 min · saute

4. 4

   Stir the hot corn with mayonnaise, sour cream, lime and garlic.

   3 min · prep

5. 5

   Crumble in most of the cotija and taste for salt.

   2 min · prep

6. 6

   Fry the chicken in oil, 5 minutes per side, until cooked through.

   11 min · fry

7. 7

   Rest the chicken, then slice it thick against the grain.

   5 min · rest

8. 8

   Shred the lettuce and slice the onion and avocado.

   4 min · prep

9. 9

   Build bowls and finish with cilantro, cotija and lime.

   3 min · rest