Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, diced
02 -
1 tsp chili powder
03 -
1 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1/2 tsp cumin
06 -
1 tbsp olive oil
07 -
Salt and pepper to taste
→ For the Rice
08 -
1 cup long-grain rice (cooked as per package instructions)
09 -
Juice of 1 lime
10 -
2 tbsp chopped fresh cilantro
→ For the Street Corn
11 -
2 cups corn kernels (fresh, frozen, or canned)
12 -
1/4 cup mayonnaise
13 -
1/4 cup crumbled cotija cheese
14 -
1/2 tsp chili powder
15 -
Juice of 1 lime
16 -
Salt to taste
→ Optional Toppings
17 -
Diced avocado
18 -
Chopped tomatoes
19 -
Sliced jalapeños
20 -
Extra cotija cheese
# Instructions:
01 -
Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.
02 -
Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
03 -
In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
04 -
Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture. Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.
# Notes:
01 -
Cotija cheese adds a tangy flavor to the dish, while lime juice provides a refreshing zest. Chili powder ties together the key components with its smoky and spicy flavor.