Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken seasoned with smoky spices, charred sweet corn, and a creamy tangy sauce, all served over fluffy jasmine rice. Topped with crumbled cotija cheese, fresh cilantro, and optional jalapeños and hot sauce, this vibrant dish offers a flavorful and satisfying meal in just 40 minutes.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Rice
- 2 cups cooked jasmine rice
Seasonings and Oils
- 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
Corn and Butter
- 1 cup frozen corn
- 2 tablespoons butter
Sauces and Toppings
- 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 or Pan: Preheat your grill or stovetop grill pan to medium-high heat to ensure the chicken cooks evenly and develops a nice char.
- Prepare Chicken Marinade: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly all over the chicken breasts for a flavorful crust.
- Grill Chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes, then slice into strips.
- Char the 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 and caramelized. Remove from heat.
- Mix Creamy Sauce: In a small bowl, blend together the mayonnaise and sour cream until smooth.
- Assemble Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each with sliced grilled chicken and charred corn.
- Add Toppings: Dollop the mayonnaise and sour cream mixture over the bowls, sprinkle with crumbled cotija cheese, squeeze fresh lime juice on top, and garnish with chopped cilantro.
- Add Optional Heat: For an extra kick, add sliced jalapeños and dashes of hot sauce as desired.
- Serve: Serve immediately with additional lime wedges on the side for added brightness.
Notes
- You can substitute fresh corn for frozen if in season; just char it similarly in the skillet.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan alternatives and omit cotija cheese or use a vegan cheese.
- Grilling the chicken imparts the best flavor, but you can cook it in a skillet if a grill is not available.
- If you prefer a spicier bowl, increase the chili powder in the chicken rub or add more jalapeños and hot sauce.
