Street Corn Chicken Rice Bowl
A vibrant and flavorful dish that combines the tastes of Mexican street corn with grilled chicken and hearty rice, perfect for lunch or dinner.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder adjust based on heat preference
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp lime juice
For the Bowl
- 2 cups cooked rice
- 1 ½ cups corn (fresh, frozen, or canned) use fresh corn when in season for best flavor
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled can substitute with feta cheese
- ¼ cup cilantro, chopped
- 1 piece avocado, sliced (optional)
For the Creamy Sauce
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional) adjust based on heat preference
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Coat the chicken and marinate for at least 15–30 minutes.
Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest before slicing.
Prepare the Corn
- In the same pan, melt butter and add corn. Cook for 3–5 minutes until slightly charred. Season with a pinch of salt and chili powder.
Make the Sauce
- In a small bowl, mix sour cream, mayo, lime juice, garlic powder, and cayenne. Stir until smooth.
Assemble the Bowl
- Start with a base of cooked rice, then add sliced chicken and charred corn. Drizzle with the creamy sauce and sprinkle with cotija cheese and cilantro. Add avocado if desired.
Notes
Serve with tortilla chips for extra crunch. Keep components separate for optimal freshness.