Description
A flavorful Street Corn Chicken Rice Bowl featuring grilled spiced chicken, charred buttery corn, and a creamy mayo-sour cream sauce, all served over fragrant jasmine rice and topped with cotija cheese, fresh cilantro, and optional jalapeño and hot sauce for a spicy kick.
Ingredients
Scale
Rice and Chicken
- 2 cups cooked jasmine rice
- 2 boneless, skinless chicken breasts
- 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
Corn and Sauce
- 1 cup frozen corn
- 2 tablespoons butter
- 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 Grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken evenly.
- Season Chicken: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over both chicken breasts to ensure full flavor.
- Grill Chicken: Place the seasoned chicken on the heated grill. Cook each side for 6-7 minutes or until the internal temperature reaches 165°F. Remove from grill and let rest for a few minutes before slicing into strips to retain juices.
- Cook Corn: Heat butter in a skillet over medium heat. Add the frozen corn and cook for 5-7 minutes until the corn is slightly charred and tender, stirring occasionally. Remove from heat.
- Make Sauce: In a small bowl, mix together mayonnaise and sour cream until well combined to create a creamy topping for the bowl.
- Assemble Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with sliced grilled chicken, charred corn, a dollop of the mayo-sour cream sauce, crumbled cotija cheese, a squeeze of fresh lime juice, and chopped cilantro for brightness.
- Add Extras: Optionally, add sliced jalapeños and a few dashes of hot sauce for an added spicy kick according to your preference.
- Serve: Serve the rice bowls immediately with extra lime wedges on the side for additional tangy flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Frozen corn can be substituted with fresh corn for a sweeter flavor.
- Adjust spice levels by increasing or omitting chili powder and jalapeño slices.
- This recipe pairs well with a crisp green salad or black beans for a fuller meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
