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Street Corn Chicken Rice Bowl

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A flavorful and satisfying bowl featuring grilled chicken, Mexican street corn, and rice with a creamy lime sauce.

Ingredients

Scale

For the Crust:

  • 2 cups cooked white rice
  • 1 lb boneless chicken thighs
  • 2 ears corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp chili powder
  • 1 lime, juiced
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Season chicken with salt, pepper, and smoked paprika. Grill until cooked through (about 6-8 minutes per side).
  2. Grill corn until lightly charred, about 10 minutes, turning occasionally. Cut kernels off cob.
  3. Mix mayonnaise, sour cream, lime juice, garlic, and chili powder to make the sauce.
  4. Assemble bowls with rice, sliced chicken, corn, and drizzle with sauce. Top with cotija cheese and cilantro.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/street-corn-chicken-rice-bowl-2/