Mexican Street Corn

Mexican Street Corn

• 2 cups corn, fresh or frozen
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup cotija or feta cheese, crumbled
• 1 cup quinoa
• Fresh cilantro
• Fresh jalapeños, sliced
• Fresh scallions, sliced
• 1 tbsp. olive oil
• 1 lb. boneless, skinless chicken thighs

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Juice of 1/2 lime, plus more to taste
• 1 1/2 tsp. Tajín or chili powder, plus more to taste

1. Cook the quinoa according to package directions.
2. If using fresh corn, cut kernels from the cob. Heat a skillet over medium-high heat and cook corn for 5–7 minutes, stirring occasionally, until lightly charred.
3. Season chicken with salt, pepper, Tajín, and chili powder. Heat olive oil in a skillet and cook chicken until the internal temperature reaches 175–185 degrees Fahrenheit. Cut into cubes.
4. In a large bowl, combine corn, black beans, cheese, chicken, scallions, and cilantro.
5. Stir in a small amount of the street corn sauce, starting with a few tablespoons and adding more as needed. Reserve remaining sauce.
6. Spoon quinoa into bowls, top with the corn mixture, drizzle with additional sauce, and finish with a sprinkle of Tajín.

• Adjust the amount of Tajín or chili powder to taste. Tajín contains salt, so keep that in mind when adding more.
• This dish can be served hot or cold.
• Swap in other proteins such as chicken breast, skirt steak, or shrimp.
• Add vegetables like bell peppers, red onion, or tomatoes for extra flavor and color.
• Rice can be substituted for quinoa.
• Chicken thighs are best cooked to a higher internal temperature and remain tender between 175–195 degrees Fahrenheit.