Description
This delicious Street Corn Chicken Rice Bowl combines tender, grilled chicken seasoned with smoky spices, charred buttery corn, and creamy toppings like cotija cheese and a tangy mayo-sour cream sauce. Served over fluffy jasmine rice and garnished with fresh cilantro, lime, and optional jalapeños and hot sauce, this bowl is a flavorful and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
Rice Base
- 2 cups cooked jasmine rice
Corn and Toppings
- 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
Optional Extras
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat Grill or Grill Pan: Heat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- 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 over the chicken breasts ensuring full coverage.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for approximately 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Once done, remove from grill and let rest for a few minutes before slicing into strips.
- Char the Corn: Heat butter in a skillet over medium heat. Once melted, add frozen corn and cook while stirring occasionally for 5-7 minutes until the corn is slightly charred. Remove from heat and set aside.
- Make the Sauce: In a small bowl, mix together mayonnaise and sour cream until well combined to create a creamy topping for the bowl.
- Assemble the Bowl: Divide the cooked jasmine rice between serving bowls. Top each with sliced grilled chicken, charred corn, a dollop of the mayo-sour cream sauce, and sprinkle with crumbled cotija cheese.
- Finish and Garnish: Squeeze fresh lime juice over the bowls, sprinkle with chopped cilantro, and add sliced jalapeños and hot sauce for extra heat if desired.
- Serve: Serve immediately with additional lime wedges on the side to enhance flavors.
Notes
- You can substitute chicken thighs if desired, but adjust cooking time accordingly.
- If fresh corn is available, you can use that instead of frozen corn for an even fresher flavor.
- For a spicier kick, add more chili powder to the chicken rub or increase jalapeños and hot sauce.
- This recipe can be made gluten-free by checking that all seasonings and condiments are gluten-free certified.
- Leftover grilled chicken and charred corn can be stored separately in airtight containers in the refrigerator for up to 3 days.
