Description
A vibrant street corn chicken rice bowl that combines succulent chicken with savory charred corn, topped with a creamy sauce and cotija cheese.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 ½ cups corn (fresh or frozen)
- ¼ cup cotija cheese, crumbled
- ¼ cup sour cream
- 2 tbsp olive oil
- Chili powder (to taste)
- Smoked paprika (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- Lime juice (to taste)
Instructions
- Marinate the chicken with olive oil, spices, and lime juice for 15-30 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 5–7 minutes per side until fully cooked.
- In the same pan, char the corn with butter for 3–5 minutes.
- Mix sour cream with lime juice and garlic powder for the creamy sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, and garnish with cotija cheese.
Notes
Let the marinated chicken rest after cooking for enhanced juiciness. For added crunch, consider garnishing with fresh cilantro or slices of jalapeño.
