Ingredients
-
- 2 cups Street Corn Mix
- 4 cherry tomatoes (per serving)
- ¼ cup Shaved Red Onion
- 6 slices of jalapeño (per serving)
- 4 tbs (or ¼ of fruit) avocado
- 6 oz Just Bare Lightly Breaded Chicken Breast Bites
- .25 cups crumbled Cotija Cheese
- 2 wedges of Lime
- Elote Base:
- 1 tbs Unsalted Butter
- .33 cups Red Onion
- .33 cups Water
- 3 cups Corn
- 1 tsp Salt
- .5 tsp Black Pepper
- 5 tbsp Mexican Crema
- .33 cups Cotija Cheese (crumbled)
- .5 tsp Chili Powder
Instructions
- Prepare elote base according to sub recipe
- Build base: Transfer the elote corn mixture (2 cups / 260g) into serving bowl, spreading evenly.
- Prepare Just Bare Lightly Breaded Chicken Breast Bites according to package heating instructions until hot and crispy.
- Place heated crispy chicken (6 oz) on top of the elote base.
- Top with cherry tomatoes, shaved red onion, and sliced jalapeño, distributing evenly.
- Place sliced avocado on top or to the side of the bowl.
- Sprinkle additional cotija cheese if desired and serve with lime wedges.
- Serve immediately while chicken is hot and corn mixture is creamy.
Elote Base
- Melt butter in a skillet over medium heat. Add aromatics (if using) and sauté until tender.
- Add corn and water. Cover and cook, stirring occasionally, for 5–8 minutes until corn is tender.
- Stir in 1 heaping tablespoon Mexican crema (or sour cream) and cotija cheese until fully combined and creamy.
- Add desired seasonings and mix thoroughly until evenly coated.