Street Corn Chicken Rice Bowl
A delightful dish that combines juicy grilled chicken, creamy street corn, and fluffy rice, bringing the vibrant flavors of Mexican street food to your kitchen.
Equipment
- Grill pan
- Pot
- mixing bowl
- Spatula
Ingredients
- 2 pieces Chicken breasts Grilled and sliced.
- 1 cup Cooked rice White or brown.
- 2 cups Corn kernels Fresh or frozen.
- 1 tablespoon Butter For cooking corn.
- 1 tablespoon Mayonnaise Adds creaminess to the corn mixture.
- 1 tablespoon Sour cream For added creaminess.
- 1 teaspoon Chili powder For spice.
- 1 teaspoon Smoked paprika Adds a smoky flavor.
- 1 piece Lime Juiced.
- 1/4 cup Cilantro Chopped.
- 1/4 cup Cotija cheese Crumbled.
- to taste Salt and pepper For seasoning.
- 1 tablespoon Olive oil For grilling chicken.
Instructions
- Heat a grill pan over medium-high heat and add olive oil.
- Season chicken breasts with salt, pepper, and smoked paprika. Grill for 6-7 minutes on each side until fully cooked.
- Remove chicken from the pan and let it rest for a few minutes before slicing thinly.
- If rice is not cooked, combine 1 cup of rice with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.
- In a separate pan, melt butter over medium heat and add corn kernels. Cook for 3-4 minutes until slightly charred.
- Stir in mayonnaise, sour cream, chili powder, lime juice, and season with salt and pepper. Cook for another 2 minutes.
- Assemble the bowls by placing rice at the bottom, topped with sliced chicken and street corn mixture.
- Finish with crumbled cotija cheese and chopped cilantro. Serve with lime wedges on the side.
Notes
This dish is versatile; feel free to customize it with black beans for a vegetarian option or add jalapeños for extra spice.