Mexican Street Corn Bowl with Grilled Chicken
![Mexican Street Corn Bowl with Grilled Chicken](/-/media/project/dole/recipe-images/web-use_mexican_street_corn_bowl_0205.jpg?h=600&w=1200&rev=4c0852eed7ed45dea7ff64d93de03d29&hash=132F808450110A241CD27DB85C1D6A48)
Ingredients
- 1 cup dry instant brown rice
- 1¼ pounds boneless, skinless chicken breasts
- 2 large ears fresh corn, silks and husks removed
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 DOLE® Limes, juiced (about 3 tablespoons)
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- 1 package (12.9 ounces) DOLE® Chopped Chipotle & Cheddar Kit™
- 1 DOLE® Avocado, peeled, pitted and thinly sliced
- 1 cup chopped DOLE® Pineapple
Directions
- Prepare outdoor grill for direct grilling over medium-high heat. Prepare rice as label directs.
- Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature of chicken reaches 165℉, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl; slice chicken ¼-inch-thick crosswise.
- Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in cheese. Whisk dressing from Chopped Kit and remaining 2 tablespoons lime juice in a small bowl.
- Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of Chopped Kit drizzled with dressing mixture.
Tips & Tricks
Try replacing the chicken in this dish with shrimp.
For tostadas, layer bowl ingredients over tostada shells.