Street Corn Chicken Bowl (Printable Version)
Grilled chicken paired with vibrant street corn, fragrant rice, and tangy cheese in a wholesome bowl.
# Ingredients Required:
→ Protein
01 -
680 grams boneless, skinless chicken breasts
→ Seasoning
02 -
15 milliliters olive oil
03 -
5 grams chili powder
04 -
5 grams paprika
05 -
2.5 grams garlic powder
06 -
2.5 grams ground cumin
07 -
Salt to taste
08 -
Black pepper to taste
→ Base
09 -
480 milliliters cooked jasmine or basmati rice
→ Street Corn Mixture
10 -
300 grams corn kernels (fresh, frozen, or canned)
11 -
120 milliliters mayonnaise
12 -
60 milliliters sour cream
13 -
Juice of 1 lime
14 -
5 grams chili powder
15 -
30 grams crumbled cotija cheese
16 -
15 grams chopped fresh cilantro
→ Garnish
17 -
Lime wedges for serving
18 -
Optional: sliced jalapeños
19 -
Optional: diced avocado
# Guide to Cooking:
01 -
Combine olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub this spice mixture evenly over the chicken breasts.
02 -
Heat a grill or skillet over medium-high heat. Cook the chicken breasts for 6 to 7 minutes on each side until fully cooked through. Remove from heat and let rest for several minutes before slicing into strips.
03 -
If using fresh corn, grill the ears until charred, then remove kernels. For frozen or canned corn, sauté kernels in a hot pan with a touch of oil until warmed. Combine corn with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and chopped cilantro. Mix thoroughly.
04 -
Layer cooked rice, sliced chicken, and street corn mixture in serving bowls. Garnish with extra cotija cheese, cilantro, lime wedges, and optional jalapeños or avocado as desired.
# Extra Suggestions:
01 -
For best flavor, allow the chicken to rest after cooking to retain juices and improve tenderness.