Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring grilled, spice-rubbed chicken breasts served over jasmine rice with charred buttered corn, creamy mayonnaise and sour cream sauce, crumbled cotija cheese, fresh cilantro, and a zesty squeeze of lime. Perfect for a quick and satisfying meal with a hint of smoky, tangy Mexican street food inspiration.
Ingredients
Scale
Chicken and Spice Rub
- 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
Base and Toppings
- 2 cups cooked jasmine rice
- 1 cup frozen corn
- 2 tablespoons butter
- 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, ensuring a nice sear and even cooking.
- Prepare Spice Rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts to infuse flavor.
- Grill Chicken: Place the seasoned chicken breasts on the hot grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest a few minutes before slicing into strips to retain juices.
- Char Corn: Heat a skillet over medium heat and melt butter. Add the frozen corn and cook for 5-7 minutes, stirring occasionally, until the kernels are slightly charred to bring out a smoky sweetness. Remove from heat.
- Mix Sauce: In a small bowl, stir together mayonnaise and sour cream until well combined, creating a creamy topping to complement the dish.
- Assemble Bowl: Divide the cooked jasmine rice evenly into serving bowls. Layer with the sliced grilled chicken, charred corn, and a dollop of the mayonnaise and sour cream mixture.
- Add Garnishes: Sprinkle crumbled cotija cheese over the top. Add a squeeze of fresh lime juice and scatter chopped cilantro to add brightness and fresh herbal notes.
- Optional Toppings: Add sliced jalapeños and a few dashes of hot sauce for extra heat if desired.
- Serve: Serve immediately with additional lime wedges on the side to allow extra tanginess to be added.
Notes
- You can substitute chicken thighs for a juicier option if preferred.
- Use fresh corn instead of frozen for a sweeter taste when in season.
- Adjust chili powder and jalapeño quantity to control heat level.
- For a dairy-free version, replace mayonnaise and sour cream with avocado crema.
- Rice can be replaced with cauliflower rice for a low-carb alternative.
