Cook what you grow
Elote-Style Corn and Chicken Bowls
Charred sweet corn dressed the Mexican street-corn way (creamy, tangy, dusted with chili), piled over rice with chili-lime chicken.
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Ingredients
serves 4From the garden
- 5 ears fresh sweet corn, shucked
- ½ cup fresh cilantro, chopped
- 1 clove garlic, grated
From the pantry
- 1½ lb boneless, skinless chicken thighs
- 1½ cups long-grain rice, rinsed
- ⅓ cup mayonnaise
- ¼ cup sour cream · stands in for Mexican crema
- ½ cup crumbled feta · the closest staple to cotija
- 3 tsp chili powder · divided between chicken and corn
- 1 tsp smoked paprika
- 2 limes · one juiced, one in wedges
- 2 tbsp vegetable oil
- hot sauce (optional) · for serving
- salt · to taste