Recipe: Mexican Street Corn Bowls with Grilled Chicken

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SD Mexican Street Corn Bowls with Grilled Chicken

Recipe courtesy of Dole.com

Servings: 4 Ingredients

1 cup dry instant brown rice 11/4 pounds boneless, skinless chicken breasts 2 large ears fresh corn, silks and husks removed 11/2 tablespoons olive oil 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 3 Dole limes, juice only (about 3 tablespoons), divided 2 tablespoons chopped fresh cilantro 1/4 teaspoon smoked paprika 2 tablespoons grated Parmesan cheese 1 package DOLE® Chopped Chipotle & Cheddar Salad Kit 1 Dole avocado, peeled, pitted and thinly sliced 1 cup chopped Dole pineapple

Directions:

Prepare grill for direct grilling over medium-high heat. Prepare rice according to package instructions. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes, turning chicken once and corn frequently. Wait until grill marks appear and internal temperature of chicken reaches 165°F, then transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl. Slice chicken 1/4-inch thick crosswise. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in Parmesan cheese. In small bowl, whisk dressing from salad kit and remaining lime juice. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of salad kit drizzled with dressing mixture. ■