Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring grilled spiced chicken, charred corn sautéed in butter, and creamy tangy sauces, all served over fluffy jasmine rice and topped with cotija cheese, fresh cilantro, and a splash of lime. This dish combines smoky, zesty, and creamy elements for a satisfying, easy weeknight meal.
Ingredients
Scale
Protein and Rice
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine rice
Spice Rub
- 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 Mixture
- 1 cup frozen corn
- 2 tablespoons butter
Sauces and Toppings
- 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
- Preheat the grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- Prepare the spice rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over both chicken breasts to season thoroughly.
- Grill the chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove them from the grill and allow to rest for a few minutes before slicing into strips to retain juices.
- Char the corn: Heat a skillet over medium heat and add the butter. Once melted, add the frozen corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat.
- Mix sauces: In a small bowl, blend together mayonnaise and sour cream to create a creamy sauce that complements the other ingredients.
- Assemble the bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with sliced grilled chicken, the charred corn, a dollop of the mayonnaise and sour cream mixture, crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice to brighten the flavors.
- Add optional toppings: For an extra kick, add sliced jalapeños and a few dashes of hot sauce according to your taste preferences.
- Serve: Serve immediately, accompanied by additional lime wedges for squeezing if desired.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- If fresh corn is available, it can be used instead of frozen for a sweeter flavor.
- Adjust the amount of chili powder and jalapeño according to your preferred spice level.
- Grilled chicken can be substituted with pan-seared chicken if a grill or grill pan is unavailable.
- For a lighter option, substitute mayonnaise and sour cream with Greek yogurt.
