Ingredients

For the Chicken:

  • 2 chicken breasts (boneless, skinless)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Street Corn:

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1 tbsp butter
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese (or feta as a substitute)
  • 1 tsp chili powder
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro

For the Rice:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 tbsp lime juice (optional)
  • 1 tbsp chopped cilantro (optional)

Toppings (Optional):

  • Diced avocado
  • Diced tomatoes
  • Sliced jalapeños
  • Sour cream or Greek yogurt
  • Hot sauce
  • Extra cilantro or cotija cheese

Instructions

  1. Cook the Chicken:

    • In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
    • Rub the spice mix onto the chicken breasts. Drizzle with olive oil and lime juice.
    • Grill or pan-sear the chicken over medium heat for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes, then slice.

  2. Prepare the Street Corn:

    • In a skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes until slightly charred.
    • Transfer the corn to a bowl. Stir in mayonnaise, cotija cheese, chili powder, lime juice, and cilantro. Mix well.

  3. Assemble the Rice Bowl:

    • Start with a base of cooked rice. Add lime juice and chopped cilantro for extra flavor if desired.
    • Layer sliced chicken and street corn over the rice.
    • Add your favorite toppings like avocado, tomatoes, jalapeños, sour cream, or hot sauce.

  4. Serve:

    • Garnish with extra cilantro and cotija cheese. Enjoy your vibrant and flavorful Street Corn Chicken Rice Bowl!