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Street Corn Chicken Rice Bowl

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A delicious blend of grilled chicken and vibrant Mexican street corn, served over a bed of rice for a satisfying meal.

Ingredients

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  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 ears corn on the cob or 2 cups frozen corn kernels
  • 2 tbsp butter
  • 1/3 cup mayonnaise
  • 1/3 cup cotija cheese or feta cheese
  • 2 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked white or brown rice
  • 1 avocado, sliced (optional)
  • Fresh lime wedges (for garnish)

Instructions

  1. In a bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create a marinade.
  2. Coat the chicken with the marinade, ensuring an even layer, and let it sit for at least 15 minutes.
  3. Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F.
  4. Allow the chicken to rest before slicing it thinly to retain its moisture.
  5. For the street corn, grill fresh corn until charred (about 10 minutes) or sauté frozen corn in butter until golden and heated through.
  6. In a bowl, combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Stir well to incorporate.
  7. To assemble, spoon the cooked rice into bowls, layer the sliced chicken on top, and add the street corn mixture.
  8. Optionally, garnish with sliced avocado, lime wedges, and cilantro.

Notes

Use fresh herbs for maximum flavor, and feel free to customize toppings based on personal preference.

Nutrition

Find it online: https://sousviderecipe.com/street-corn-chicken-rice-bowl-8/