A vibrant & flavorful dish that is perfect for a one-bowl meal! If you like Mexican Street Corn, then this is as close as you are going to get, without the food truck serving it to you! Plus it is healthier since you are making it yourself!

Makes 4 servings

Ingredients:

• 1 c. white or brown rice
• 2 c. water or chicken broth
• 2 T. olive oil
• 2 boneless skinless chicken breasts, diced
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• Salt & pepper, to taste
• 1 1/2 c. frozen or fresh corn kernels
• 1/4 c. mayonnaise
• 1/4 c. sour cream
• 1/4 tsp. garlic powder
• Juice of 1 lime
• 1 lime, cut into wedges
• 1/4 c. cotija or feta cheese, crumbled
• 2 T. fresh cilantro, chopped

Optional toppings: diced avocado, salsa, or hot sauce

Directions:

1. Cook the rice according to the package instructions, using the water or chicken broth, for the added flavor. Fluff with a fork when done.
2. While the rice is cooking heat 1 T. of olive oil in a skillet over medium heat. Season the diced chicken with the chili powder, paprika, cumin, salt & pepper. Then sauté for 7-10 minutes, or until cooked through. Remove from the heat & set aside.
3. In the same skillet, add the remaining olive oil & cook the corn kernels until slightly charred. Should take about 3-5 minutes.
4. In a small bowl mix together the mayonnaise, sour cream, garlic powder, lime juice & a pinch of salt. Toss the charred corn in this mixture until evenly coated.
5. To assemble the bowls layer the cooked rice at the bottom, followed by the seasoned chicken & then the creamy corn.
6. Top with crumbled cotija cheese, chopped cilantro & additional toppings like avocado or hot sauce.