Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken with charred corn, creamy mayo and sour cream sauce, tangy cotija cheese, fresh cilantro, and a hint of lime, all served atop fluffy jasmine rice. It’s a vibrant and flavorful dish inspired by Mexican street corn, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Rice and Corn:
- 2 cups cooked jasmine rice
- 1 cup frozen corn
- 2 tablespoons butter
For Toppings and Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- Prepare Chicken Rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this mixture evenly over the chicken breasts to season them thoroughly.
- Grill Chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let them rest for a few minutes before slicing into strips.
- Cook Corn: Heat a skillet over medium heat and add butter. Once melted, add the frozen corn and cook for 5-7 minutes until the corn is slightly charred, then remove from heat.
- Make Sauce: In a small bowl, mix together the mayonnaise and sour cream until well combined.
- Assemble Bowls: Divide the cooked jasmine rice into serving bowls. Top each bowl with sliced grilled chicken, charred corn, and a dollop of the mayo and sour cream mixture. Sprinkle with crumbled cotija cheese, fresh cilantro, and squeeze lime juice over the top.
- Add Optional Garnishes: Add sliced jalapeños and a few dashes of hot sauce to each bowl if you desire extra heat and flavor.
- Serve: Serve immediately with additional lime wedges on the side for an extra burst of citrus if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier option.
- Use fresh corn instead of frozen if in season, and char it on the grill for more authentic flavor.
- For a dairy-free version, substitute cotija with a vegan cheese alternative and use vegan mayo and sour cream.
- Adjust the amount of chili powder and jalapeño to suit your preferred spice level.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
