Street Corn Chicken Rice Bowl

 

Ingredients:

 

For the Chicken:

 

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For the Street Corn:

 

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup cotija cheese or feta, crumbled
• Fresh cilantro, chopped

For the Rice:

 

• 2 cups cooked white or brown rice
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

For Toppings (optional):

 

• Sliced avocado or guacamole
• Diced tomatoes
• Sliced jalapeños
• Extra crumbled cotija cheese
• Lime wedges

Directions:

 

Marinate the Chicken:

 

In a small bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken in a resealable bag or shallow dish and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the Chicken:

 

Preheat a grill or grill pan over medium-high heat.

Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).

Let the chicken rest, then slice into thin strips.

Prepare the Street Corn:

 

If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.

In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir in the warm corn and cilantro until fully coated.

Prepare the Rice:

 

In a bowl, toss the cooked rice with lime juice and cilantro.

Assemble the Bowls:

 

Divide the cilantro-lime rice into bowls. Top with sliced chicken and a portion of the street corn.

Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges.

Serve:

 

Serve warm with extra lime wedges for a fresh squeeze of citrus.