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Street Corn Chicken Rice Bowl

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A flavorful bowl featuring grilled chicken, vibrant charred corn, creamy sauce, and fluffy jasmine rice, perfect for summer evenings.

Ingredients

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  • 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
  • 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

  1. Preheat the grill or stovetop grill pan to medium-high heat.
  2. Mix olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl and rub on the chicken.
  3. Place the chicken on the grill and cook for 6-7 minutes on each side until cooked through.
  4. Sauté the corn in a skillet with melted butter over medium heat until slightly charred, about 5-7 minutes.
  5. Whisk together mayonnaise and sour cream in a bowl.
  6. Divide the cooked rice into bowls and top with chicken, corn, creamy sauce, cotija cheese, and lime juice.
  7. Add sliced jalapeños and hot sauce if desired.
  8. Serve immediately with lime wedges on the side.

Notes

For a vegan option, replace chicken with grilled portobello mushrooms and use plant-based mayo.

Nutrition

Find it online: https://recypez.com/street-corn-chicken-rice-bowl/

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