Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines perfectly grilled, spiced chicken breasts with charred corn, creamy mayonnaise and sour cream sauce, and crumbled cotija cheese served over fluffy jasmine rice. Enhanced with fresh cilantro, lime, and optional jalapeños and hot sauce, this easy and satisfying bowl brings the essence of Mexican street corn into a wholesome, protein-packed meal ready in just 40 minutes.
Ingredients
Scale
Rice and Chicken
- 2 cups cooked jasmine rice
- 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
Corn and Sauce
- 1 cup frozen corn
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
Toppings and Garnishes
- 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 Grill Pan: Preheat your grill or stovetop grill pan to medium-high heat to ensure it is hot enough for cooking the chicken evenly and getting nice grill marks.
- Prepare Chicken Seasoning: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this seasoning mixture evenly all over the chicken breasts for balanced flavor.
- Grill Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for a few minutes to retain juices before slicing into strips.
- Char the Corn: Heat a skillet over medium heat and add butter. Once melted, add the frozen corn and cook, stirring occasionally, for 5-7 minutes until the corn is slightly charred and tender. Remove from heat to prevent overcooking.
- Make the Creamy Sauce: In a small bowl, mix together mayonnaise and sour cream until smooth. This sauce will add a creamy, tangy element to the bowl.
- Assemble Bowls: Divide the cooked jasmine rice into serving bowls. Top each bowl with sliced grilled chicken, charred corn, a generous dollop of the mayo and sour cream sauce, crumbled cotija cheese, a squeeze of fresh lime juice, and chopped cilantro.
- Add Optional Toppings: For extra heat and flavor, add sliced jalapeños and a few dashes of hot sauce if desired.
- Serve: Serve immediately with additional lime wedges on the side for squeezing over the bowl just before eating.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
- Use fresh lime juice for the best flavor; avoid bottled lime juice if possible.
- If you prefer, substitute cotija cheese with feta cheese for a similar crumbly texture and salty flavor.
- Frozen corn can be substituted with fresh corn kernels when in season for sweeter, fresher taste.
- Adjust chili powder and jalapeño quantities according to your heat preference.
- To make this dish dairy-free, substitute mayonnaise and sour cream with dairy-free alternatives and omit cotija cheese.
- Leftovers can be refrigerated for up to 3 days; reheat the corn and chicken separately to maintain texture.
