Charred Elote Chicken Grain Bowls with Lime Crema

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 3 cups cooked quinoa or brown rice
• 3 fresh corn ears
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/3 cup chopped fresh cilantro
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup halved cherry tomatoes

Instructions

1. 1Pat the chicken dry and season both sides with salt, pepper, chili powder, smoked paprika, and garlic powder; let it sit at room temperature for 10 minutes while you prep the rest.
2. 2Heat a large cast-iron skillet or grill pan over medium-high heat and add olive oil; cook the chicken 5 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is golden with light char marks.
3. 3Transfer chicken to a cutting board, tent loosely with foil, and rest 5 minutes before slicing thinly against the grain.
4. 4Shuck the corn and place the ears directly in the same hot skillet; rotate every 1 to 2 minutes until kernels are blistered and charred in spots, about 6 to 8 minutes total.
5. 5Stand each ear upright in a bowl and slice off the kernels with a sharp knife so they fall cleanly.
6. 6In a small bowl whisk mayonnaise, sour cream, juice of one lime, chili powder, and a little salt until smooth and pourable for the crema.
7. 7Divide the warm quinoa or rice among four bowls; arrange sliced chicken, charred corn, and halved cherry tomatoes in neat sections.
8. 8Drizzle lime crema over each bowl, then sprinkle crumbled cotija and chopped cilantro.
9. 9Squeeze remaining lime wedges over the top just before serving; these hold well in meal-prep containers for up to three days if crema is packed separately.