Street Corn Rice Bowl

Serves: 4-6 pieces Prep time: 25 min Cook Time: 30 mins

Total Time: 55 min

Ingredients

2 cups sticky rice

6 cobbs of corn with the kernels cut off

1 heaping tbsp of chili powder

1 bell pepper chopped into small pieces

1 cup fresh cilantro diced

1 med red onion sliced into thin 1-inch pieces

1/2 lime (just the juice)

2 tbsp butter

Crema

1/2 cup sour cream

2 tsp Herb’s Crushed Garlic

2 tsp lime juice

1 tbsp fresh cilantro diced

3 tbsp half & half cream

Directions

Cook rice according to package instructions.

In a large sauté pan, melt the butter and add the corn. Cook over medium heat for about 5 minutes.

Stir in the chili powder and mix thoroughly.

Add the peppers, onions, and cilantro. Sauté until the peppers and onions soften (but don’t let them get too mushy).

While the rice and veggies are cooking, mix all the crema ingredients in a small bowl and set aside.

Once the corn mixture is done, stir in the feta, and then it's time to assemble your bowls. Start with a rice base, top with the corn mixture, and drizzle with the crema.

Enjoy as is, or add grilled chicken or your favourite protein!

Enjoy!

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh