Description
A vibrant and flavorful Street Corn Chicken Rice Bowl combining tender grilled chicken, charred smoky corn, creamy mayo-sour cream sauce, and zesty lime, all served atop fluffy jasmine rice for a fresh and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 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
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine rice
- 1 cup frozen corn
- 2 tablespoons butter
Sauce & 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 and Prepare Chicken: Preheat your grill or stovetop grill pan to medium-high heat. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper to create a marinade. Rub this mixture evenly over the chicken breasts to season thoroughly.
- Grill Chicken: Place the seasoned chicken breasts on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and allow it to rest for a few minutes. Once rested, slice the chicken into strips for serving.
- Char the Corn: Heat a skillet over medium heat and add the butter. Once melted, add the frozen corn. Cook the corn for 5-7 minutes, stirring occasionally, until it becomes slightly charred and smoky. Remove from heat.
- Prepare the Creamy Sauce: In a small bowl, mix together the mayonnaise and sour cream until smooth. This sauce will add creaminess and balance the spice and char of the other ingredients.
- Assemble the Bowl: Divide the cooked jasmine rice evenly among serving bowls. Top each with sliced grilled chicken, the charred corn, and a generous dollop of the mayo-sour cream sauce.
- Add Cheese and Garnishes: Sprinkle crumbled cotija cheese over the top, then squeeze fresh lime juice onto each bowl. Garnish with chopped cilantro to add freshness and color.
- Optional Heat and Serve: Add sliced jalapeños and a few dashes of hot sauce for an extra spicy kick if desired. Serve immediately with additional lime wedges on the side.
Notes
- The chicken can be grilled indoors using a grill pan if an outdoor grill is not available.
- Frozen corn works well and is convenient, but fresh corn can be used and will add extra sweetness.
- For a dairy-free version, substitute cotija cheese with a vegan cheese alternative and use dairy-free mayo and sour cream.
- Adjust the amount of chili powder and jalapeño slices according to your preferred level of heat.
- Allowing the grilled chicken to rest before slicing helps retain its juices for a tender bite.
