street corn chicken rice bowls

 Street corn chicken rice bowls 

https://tastesbetterfromscratch.com/street-corn-chicken-rice-bowls/

Ingredients

  

• ▢2 ½ cups cooked rice , for serving

Chicken:

• ▢2 lbs chicken breasts , sliced in half, to make thin filets
• ▢Seasonings: chili powder, cumin, paprika, garlic power, oregano, salt and pepper
• ▢2 Tablespoons olive oil

Street Corn:

• ▢2 1/2 cups corn kernels , fresh cut from cob, or frozen
• ▢½ of an onion , diced
• ▢1 small jalapeno , deveined and seeded, diced (optional)

Sauce:

• ▢1/3 cup mayonnaise (80g)
• ▢1/2 cup Mexican crema or sour cream (120g)
• ▢2 1/2 teaspoons tajin , or more, to taste
• ▢1 small lime , juice from
• ▢2-3 Tablespoons milk , to thin sauce
• ▢Pinch fine sea salt

For Topping:

• ▢1 ripe avocado , chopped
• ▢1/2 cup cotija cheese , shredded
• ▢1/2 cup chopped fresh cilantro
• ▢1 lime , cut into wedges

Instructions

 

• Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk. Set aside.
  ⅓ cup mayonnaise,½ cup Mexican crema or sour cream,2 ½ teaspoons tajin,1 small lime,2-3 Tablespoons milk
• Chicken: Season chicken breasts on both sides with a little salt, pepper, chili powder, cumin, paprika, garlic powder and oregano. Heat a skillet over medium heat. Add olive oil and once hot, add chicken and cook until cooked through (165 degrees), flipping once. Remove to a plate.
  2 lbs chicken breasts,2 Tablespoons olive oil,Seasonings: chili powder, cumin, paprika, garlic power, oregano, salt and pepper
• Street Corn: To the same skillet add a little more oil, if needed. Add corn and onion and jalapeño. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat. Stir in half of the sauce, to make a creamy street corn mixture.
  2 ½ cups corn kernels,½ of an onion,1 small jalapeno
• Assemble and serve: Spoon rice into a bowl. Top with chicken, a big scoop of street corn and garnish with avocado, cheese and cilantro. Serve with a lime wedge and extra sauce drizzled on top, if desired.
  2 ½ cups cooked rice,1 ripe avocado,½ cup cotija cheese,½ cup chopped fresh cilantro,

review

Review of the Miso Butter Steak with Shitakes and Asparagus (posted last week):

Meat was not as Brown on the outside as I like. I'll figure out a solution for that. *i cooked in olive oil instead of cooking spray.... maybe that was the reason

I have never used miso and found out I LOVE it!

Rice..... sticking to adding nothing to it next time.

Asparagus and shitake recipe was perfect!!!

Overall great dinner smile emoticon

Shitake and Asparagus:
Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
12 ounces asparagus, trimmed
4 ounces shiitake mushroom caps, sliced
1 1/2 teaspoons lower-sodium soy sauce

PREPARATION

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

1 cup uncooked instant brown rice

2 tablespoons unsalted butter, softened

1 tablespoon white/yellow miso (soybean paste)

1 pound sirloin steak, trimmed and cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

2 tablespoons thinly sliced green onions

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

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Preparation

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.