Continuing my summer of grilling....
My daughter LOVES grilled corn, so I'd thought I'd create my own little Chipotle inspired bowl with the leftover grilled corn. We basically keep ears of corn on hand at all times during the summer now. Between my son wanting grilled hots and my daughter wanting grilled corn, I basically live the grill life all summer.
I used Define Dish's Mexican Street Corn Dip Recipe for a salsa/dressing (I modified this to my dietary restrictions which I've updated below.)
Bowl Ingredients:
- Cooked Rice
- Black Beans
- Choice of chopped lettuce
- Siete Chips
- Avocado, sliced
- Grilled Chicken (Marinade Recipe Below)
- Mexican Street Corn Dip
Chicken Marinade:
- 1lb chicken breast
- 2-3 tbs avocado oil
- Zest from one lime
- Juice from one lime
- 2 tbs oregano
- 1 tsp cumin
- Salt & Pepper
Mexican Street Corn Dip/Dressing:
- 3 to 4 Ears of Corn
- 3-4 tbs avocado oil
- 2 tbs mayo (I use Primal Kitchen)
- 2-3 garlic cloves, minced
- Zest from one lime
- Juice fro one lime
- Small dash of cayenne pepper
- handful of Forager Vegan Queso Fresco "Cheese"
Make your chicken marinade and let chicken sit in marinade for no less than 20 minutes. If you have time to marinate it longer, place in fridge and just make sure to bring chicken up to room temperature at least 30 minutes prior to grilling.
Depending on how you like your corn grilled, I use two different ways. If you are going to grill husk on, make sure you soak each ear of corn in water for at least 30 minutes. If not, unwrap the husk, set the ear of corn on a piece of aluminum foil and brush with oil. Wrap tightly.
Heat your grill to about 400 - 450.
Cook chicken on each side about 7-8 minutes. Cook each ear of corn for about 8 minutes, then unwrap and grill for another few minutes.
Once corn is cooked, be careful it's hot, cut corn off the ear and mix with street corn ingredients and serve over bowl.
Make your bowl using the ingredients listed above!
