Description
👇🏻RECIPE👇🏻
Smoked Chicken Street Corn Bowls
For the Bowls
* 2 pounds chicken breasts
* 2 tablespoons The Bearded Butcher Taco Seasoning
* 2 tablespoons Avocado oil
* 5 ears fresh corn, husks removed
* 3–4 cups cooked cilantro lime rice
* 2 ripe avocados, sliced
* Fresh cilantro, chopped
* Cotija cheese, crumbled
* Lime wedges
* Jalapeño coins, for garnish
* ½ teaspoon The Bearded Butcher Zesty Lime Seasoning
For the Elote Sauce
* ¾ cup mayonnaise
* ½ cup Mexican crema or sour cream
* Juice of 1 lime
* 2 teaspoons The Bearded Butcher Hot Blend
* ¼ cup The Bearded Butcher Rebel Red Hot Sauce
* ¼ cup Cotija cheese, crumbled
Instructions
Step 1: Preheat the Smoker
Preheat your smoker to 275°F.
Step 2: Smoke the Chicken
Lightly coat the chicken breasts with oil and season generously with The Bearded Butcher Taco Seasoning.
Place the chicken on the smoker and cook until the thickest part reaches an internal temperature of 160–165°F, about 1 hour depending on the thickness of the breasts. Remove from the smoker and let rest for 5–10 minutes before slicing.
Step 3: Smoke the Corn
While the chicken cooks, place the ears of corn directly on the smoker. Rotate every 15–20 minutes until the kernels are tender and lightly charred.
Allow the corn to cool slightly before cutting the kernels from the cob.
Step 4: Make the Elote Sauce
In a medium bowl, combine the mayonnaise, Mexican crema, lime juice, Cojita Cheese, The Bearded Butcher Hot Blend, and The Rebel Red Hot Sauce.
Whisk until smooth and creamy.
Step 5: Prepare the Street Corn
Add the smoked corn kernels to a large bowl. Stir in about ½ cup of the prepared elote sauce along with a generous amount of crumbled cotija cheese. Mix until evenly coated.
Step 6: Slice the Chicken
Slice or dice the rested smoked chicken into bite-sized pieces.
Step 7: Assemble the Bowls
Divide the cilantro lime rice between four bowls.
Top each bowl with smoked chicken, the creamy street corn mixture, sliced avocado, additional cotija cheese, chopped fresh cilantro, and a lime wedge.
Finish with a generous drizzle of the remaining elote sauce and, if desired, a light sprinkle of The Bearded Butcher Zesty Lime. #thebeardedbutchers