Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken with smoky, charred corn and creamy cotija cheese, all served over fragrant jasmine rice. Enhanced with a tangy mayo and sour cream sauce, fresh cilantro, lime juice, and optional heat from jalapeños and hot sauce, this flavorful dish offers a delicious taste of Mexican street food at home in just 40 minutes.
Ingredients
Scale
Chicken Marinade
- 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
Rice Base
- 2 cups cooked jasmine rice
Corn and Sauce
- 1 cup frozen corn
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
Toppings and Garnishes
- 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, ensuring it is adequately hot for cooking the chicken evenly.
- Prepare Chicken Marinade: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture thoroughly over both sides of the chicken breasts to infuse them with flavor.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken, let it rest for a few minutes to retain juices, then slice into strips.
- Char the Corn: Heat a skillet over medium heat and add butter. Once melted, add the frozen corn and cook for 5-7 minutes, stirring occasionally, allowing the corn to get slightly charred and sweetened. Remove from heat.
- Make the Creamy Sauce: In a small bowl, mix together the mayonnaise and sour cream until well combined. This sauce adds a cool, creamy element to the bowl.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into bowls. Top each bowl with the sliced grilled chicken, charred corn, a generous dollop of the mayo-sour cream sauce, and crumbled cotija cheese.
- Add Final Touches: Squeeze fresh lime juice over each bowl and sprinkle chopped cilantro on top. For extra heat, add sliced jalapeños and a few dashes of hot sauce if desired.
- Serve: Serve the rice bowls immediately, accompanied by additional lime wedges on the side to brighten the dish further.
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F for safety and best texture.
- Frozen corn works great for convenience, but fresh corn grilled or roasted can boost flavor.
- The mayonnaise and sour cream sauce can be adjusted to taste or substituted with Greek yogurt for a healthier option.
- Omit jalapeños and hot sauce for a milder version suitable for all ages.
- Leftover grilled chicken and corn can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
