Recipe: Elote Chicken & Rice Bowl

• 2 boneless, skinless chicken breasts, cooked and cubed
• 2 cups grilled corn, shucked, cooked, and cut from the cob (about 3–4 cobs of corn)
• 1/3 cup mayo
• 1/4 cup feta cheese, crumbled
• 2 Tbsp fresh cilantro, chopped (plus a little more for garnish)
• 2 Tbsp lime juice
• 1/2 tsp garlic, minced
• 2 Tbsp PS Seasoning Elote Loco street corn seasoning blend
• 1/4 cup red onion, diced
• 1/4 cup cotija cheese, crumbled (plus a little more for garnish)
• 2 cups Jasmine rice, cooked
• 1/2 cup black beans
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
• 2 Tbsp Jalapeno White Balsamic Vinegar
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

In a large bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, PS Seasoning Elote Loco street corn blend, red onions, and cotija cheese in a large bowl.  Stir to combine.

To prepare the bowls, place jasmine rice in the bottom of a dish. Top with the elote street corn mixture, black beans, cherry tomatoes, avocado, and a lime wedge. Garnish with additional chopped cilantro and cotija cheese. Drizzle with Cilantro & Roasted Onion Extra Virgin Olive Oil and Jalapeno White Balsamic Vinegar.

Enjoy!