Street Corn Chicken Rice Bowl
A flavorful rice bowl featuring grilled chicken, creamy street corn, and bold Mexican spices.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh or frozen)
- cup mayonnaise
- cup sour cream
- 1/2 tsp chili powder
- tsp cayenne pepper (optional)
- cup crumbled cotija cheese (or feta)
- 2 tbsp chopped cilantro
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked rice (white or brown)
- 1/2 cups black beans (optional)
- 1/2 cups diced tomatoes
- 1/2 avocado, sliced
- Extra cilantro and lime wedges for garnish
Instructions
- Marinate the chicken: In a bowl, mix olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and lime juice. Coat the chicken and let it marinate for 10 minutes.
- Grill the chicken: Heat a pan or grill over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Let it rest for 5 minutes before slicing.
- Prepare the street corn: In a skillet, char the corn kernels until slightly browned. In a bowl, mix mayonnaise, sour cream, chili powder, cayenne, cotija cheese, cilantro, and lime juice. Stir in the charred corn.
- Assemble the bowl: In serving bowls, add a base of rice. Top with sliced grilled chicken, street corn mixture, black beans, diced tomatoes, and avocado.
- Garnish and serve: Sprinkle extra cilantro and serve with lime wedges. Enjoy!
Notes
- For a healthier option, use Greek yogurt instead of mayonnaise and sour cream.
- You can substitute brown rice or quinoa for a more nutritious base.
- If cotija cheese is unavailable, feta or Parmesan are good alternatives.