Street Corn Chicken Bowl with Jalapeño Ranch
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
Serves
2
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Serves: 2
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Ingredients
- 2 cups Rice, cooked
- 2 ears Corn
- 1 tbsp salted Butter, melted
- 1 large Chicken breast
- 1 tbsp Olive oil
- 2 tsp Garlic powder
- 1 tsp Salt & pepper
- ½ tsp Chili powder
- 1 tsp Paprika
- Toby’s Jalapeño Ranch Dressing & Dip
- 2 tbsp Queso fresco
- 2 tsp Cayenne powder
- Cilantro, chopped
- Lime wedge
Instructions
Gather all ingredients. Heat a large skillet over medium high heat. Cook corn for 10 minutes until charred, turning and brushing with butter occasionally. Set aside. Add olive oil and chicken breast to the skillet and cook for 15 minutes flipping frequently. Season each side with garlic powder, salt & pepper, chili powder, and paprika until golden brown and lightly charred.
Arrange a bed of rice in two bowls and divide the corn, chicken, and queso fresco.
Drizzle with Toby’s Jalapeño Ranch Dressing & Dip, sprinkle with cayenne powder, and garnish with cilantro & lime. Serve and enjoy your Street Corn Chicken Bowl!