Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
1 tablespoon chili powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon cumin
06 -
1 teaspoon paprika
07 -
Salt and pepper to taste
→ Street Corn
08 -
2 ears of corn on the cob or 2 cups frozen corn kernels
09 -
2 tablespoons butter
10 -
1/4 cup mayonnaise
11 -
1/4 cup cotija cheese or feta cheese
12 -
1 tablespoon lime juice
13 -
1 teaspoon chili powder
14 -
2 tablespoons fresh cilantro, chopped
→ Rice Bowl
15 -
2 cups cooked white rice or brown rice
16 -
1 avocado, sliced (optional)
17 -
Fresh lime wedges for garnish
# Instructions:
01 -
In a small bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts or thighs with the marinade and let sit for at least 15 minutes. Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked through. Let the chicken rest for a few minutes before slicing thinly.
02 -
If using fresh corn, grill it for about 10 minutes until charred, rotating every few minutes to ensure even grilling. If using frozen corn, sauté it in butter until golden and heated through. In a large bowl, combine the cooked corn with mayonnaise, cotija cheese or feta cheese, lime juice, chili powder, and chopped cilantro. Stir well.
03 -
Spoon the cooked rice into bowls. Layer sliced chicken on top, followed by the street corn mixture. Optionally, add slices of avocado, lime wedges, and extra cilantro for garnish.
04 -
Serve the assembled rice bowls fresh and enjoy.