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Chicken Rice Bowl with Street Corn

freshly prepared Chicken Rice Bowl with Street Corn
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This Chicken Rice Bowl with Street Corn combines tender grilled chicken and smoky, creamy Mexican-style corn for a flavorful and satisfying meal perfect for any day of the week.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 ears fresh corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder (for corn)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Preheat grill or grill pan over medium-high heat.
  2. In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the mixture over chicken breasts.
  3. Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Remove and let rest.
  4. While the chicken cooks, grill the corn ears, turning occasionally, until charred in spots, about 8-10 minutes.
  5. In a bowl, combine mayonnaise, lime juice, chili powder, and a pinch of salt. Slather the grilled corn with this mixture, then sprinkle with cotija cheese and cilantro.
  6. Slice the grilled chicken and serve over a bed of cooked rice. Top with street corn and lime wedges on the side.

Notes

For extra flavor, marinate the chicken in the spice mixture for at least 30 minutes before grilling. You can also add avocado slices or a dollop of sour cream to the bowl.

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