Birria Chicken & Street Corn Bowls

with Cotija, Sour Cream & Hot Sauce

Allergens: Milk, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Corn

    2 units

  • Sour Cream

    3 tablespoon

  • Chopped Chicken Breast

    10 ounce

  • Cotija Cheese

    ½ cup

  • Birria Paste

    1 ounce

  • Chili Powder

    ½ teaspoon

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Jasmine Rice

    ¾ cup

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

  •  Keep covered off heat until ready to serve.

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

2

  • While rice cooks, wash and dry produce.

  • Drain corn, then pat very dry with paper towels. Zest and quarter lime. Roughly chop cilantro.
Ingredient Quantities

  • Corn

    2 units

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

3
  • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.

  • While corn cooks, in a large bowl, combine mayonnaise, half the chili powder (all for 4 servings), and juice from half the lime. Season with salt and pepper. TIP: If you aren’t a fan of spice, use as much chili powder as desired or leave it out all together!

  • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.

 

Ingredient Quantities

  • Corn

    2 units

  • Chili Powder

    ½ teaspoon

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Salt

    1 teaspoon (tsp)

4
  • Open package of chicken* and drain off any excess liquid.

  • Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

  • Stir in birria paste and ⅓ cup water (½ cup for 4 servings). Bring to a simmer and cook until thickened, 2-3 minutes.

  • Season with salt and pepper. 

Ingredient Quantities

  • Corn

    2 units

  • Birria Paste

    1 ounce

  • Salt

    1 teaspoon (tsp)

5

  • While chicken cooks, stir half the cotija cheese (save the rest for serving) into bowl with corn. Taste and season with salt, pepper, and a squeeze of lime juice if desired.

Ingredient Quantities

  • Corn

    2 units

  • Cotija Cheese

    ½ cup

  • Lime

    1 unit

  • Salt

    1 teaspoon (tsp)

6

  • Fluff rice with a fork; stir in lime zest and season with salt and pepper.

  • Divide rice between bowls and top with chicken, esquites, and remaining cotija. Dollop with sour cream and garnish with cilantro. Serve with any remaining lime wedges on the side. TIP: If you like things spicy, top with your favorite hot sauce for an extra kick!

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)