Grilled Chicken Mexican Street Corn Bowls

By Simply Scratch

Ingredients

14 ounces sweet corn (thawed if frozen)
1/3 cup plain nonfat greek yogurt
2 tablespoons (heaping) mayonnaise
1/4 cup cotija cheese (or substitute with queso fresco or crumbled feta cheese)
1 medium lime (juiced)
1 teaspoon honey
2 teaspoons Everything But The Elote Seasoning (from Trader Joe's)
2 tablespoons finely chopped cilantro
2 tablespoons avocado oil (or other oil safe for high heat grilling)
2 tablespoons Mexican street taco seasoning
1 pinch (generouos) kosher. salt
2 tablespoons finely chopped cilantro
3/4 pound boneless skinless thin-cut chicken breast
3/4 pound boneless skinless chicken thighs
2 cups cilantro lime rice
avocado (quartered or sliced)
pickled red onion
thinly sliced radish
jalapeños (sliced raw or pickled)
finely chopped cilantro (for garnish)

Prep Time55mins
Servings4

Instructions

Prepare the rice and any desired toppings.

MAKE THE STREET CORN SALSA:

In a 10-inch skillet, add sweet corn kernels (thawed if frozen) and heat over medium-high heat. Stirring occasionally, cooking until the corn gets deeply golden in spots. Remove and let cool.

In a medium mixing bowl, measure and add yogurt, mayonnaise, cotija, lime juice, TJ's Everything But The Elote Seasoning and honey. Stir well to combine. Next, add in the charred corn and cilantro. Mix again and then cover and refrigerate until ready to serve.

GRILL THE CHICKEN:

Preheat your grill to 500°F (or 260°C).In a large mixing bowl, measure and add oil, lime juice, street taco seasoning and cilantro. Mix to combine and then add in the chicken and toss well to coat. Once the grill has preheated, grill the chicken for 4 to 5 minutes a side or until fully cooked and no longer pink.Remove off of the grill, and allow to rest for 5 minutes or so before slicing.