𝑺𝑻𝑹𝑬𝑬𝑻 𝑪𝑶𝑹𝑵 𝑪𝑯𝑰𝑪𝑲𝑬𝑵 𝑹𝑰𝑪𝑬 𝑩𝑶𝑾𝑳 

This Street Corn Chicken Rice Bowl is a delicious and vibrant meal inspired by the flavors of Mexican street corn. It features juicy, seasoned chicken, sweet and smoky street-style corn, and fluffy rice, all topped with a zesty lime crema and fresh toppings. Perfect for a quick lunch or dinner!

You will need:

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs

2 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

Juice of 1 lime

For the Street Corn:

2 cups corn kernels (fresh, canned, or frozen)

1 tbsp olive oil

1 clove garlic, minced

1/2 tsp smoked paprika

1/4 tsp chili powder

2 tbsp mayonnaise

1/4 cup crumbled cotija cheese (or feta cheese)

2 tbsp fresh cilantro, chopped

For the Rice:

1 cup long-grain white rice

2 cups water or chicken broth

1 tbsp butter or olive oil

1/4 tsp salt

For the Lime Crema:

1/2 cup sour cream or Greek yogurt

Juice of 1 lime

1 clove garlic, minced

Salt to taste

For Serving:

1 avocado, sliced

Fresh cilantro, chopped

Lime wedges

Optional: Sliced jalapeño, diced tomatoes, hot sauce

Directions:

1. Cook the Rice:

In a medium saucepan, bring water or chicken broth to a boil. Add the rice, butter or olive oil, and salt. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

2. Prepare and Cook the Chicken:

In a small bowl, mix together the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Rub this mixture all over the chicken breasts or thighs.

Heat a large skillet over medium-high heat. Add a little olive oil if needed. Cook the chicken for 5-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from the skillet and let rest for a few minutes before slicing.

3. Make the Street Corn:

In the same skillet, add 1 tablespoon of olive oil. Add the corn kernels, minced garlic, smoked paprika, and chili powder. Sauté over medium heat for 5-7 minutes, or until the corn is slightly charred and fragrant. Remove from heat and stir in the mayonnaise, cotija cheese, and chopped cilantro.

4. Prepare the Lime Crema:

In a small bowl, combine the sour cream or Greek yogurt, lime juice, minced garlic, and a pinch of salt. Mix well and set aside.

5. Assemble the Bowls:

Divide the cooked rice among bowls. Top each bowl with slices of chicken, a generous spoonful of street corn, avocado slices, and a drizzle of lime crema. Garnish with extra cilantro, lime wedges, and any optional toppings like jalapeño slices, diced tomatoes, or hot sauce.

Enjoy your Street Corn Chicken Rice Bowl as a flavorful, colorful, and satisfying meal!

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calorie Count per serving: 500 kcal

Serving Size: 4 servings