Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
1 cup cooked white rice
03 -
1 cup grilled corn kernels or canned, drained
→ Sauce and Garnishes
04 -
1/4 cup mayonnaise
05 -
1/4 cup sour cream
06 -
1/2 cup crumbled cotija cheese or feta
07 -
1 lime, juiced
08 -
1 teaspoon chili powder
09 -
1 teaspoon smoked paprika
10 -
1/4 cup chopped fresh cilantro
11 -
Salt to taste
12 -
Black pepper to taste
# Instructions:
01 -
Season chicken breasts evenly with chili powder, smoked paprika, salt, and black pepper. Grill or pan-sear over medium heat until fully cooked through, approximately 6 to 8 minutes per side. Transfer to a cutting board and let rest before slicing.
02 -
In a mixing bowl, combine grilled corn kernels with mayonnaise, sour cream, lime juice, half the crumbled cotija cheese, and half the chopped cilantro. Add salt and black pepper to taste, mixing thoroughly.
03 -
Divide cooked white rice evenly between four serving bowls. Arrange sliced chicken breast over the rice, then top each bowl with a generous portion of the corn mixture.
04 -
Sprinkle the remaining cotija cheese and additional chopped cilantro over the bowls. Serve with lime wedges for squeezing, if desired.
# Notes:
01 -
For added spice, include diced jalapeños or drizzle with hot sauce. Rotisserie chicken makes a convenient substitution for freshly grilled chicken. Brown rice or quinoa may be used in place of white rice as preferred.