Street Corn Chicken Rice Bowl
This bowl blends bright, familiar flavors into a tasty meal by pairing tender chicken and fluffy rice with creamy street corn topping. It’s a comforting dish with a sunny, street-food flair.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 450 g Boneless chicken breasts or thighs
- 400 g Cooked rice white or brown
- 2 ears Corn or about 2 cups kernels
- 30 ml Mayonnaise or Greek yogurt
- 30 g Cotija cheese or Parmesan
- 5 g Chili powder
- 2.5 g Smoked paprika
- 1 clove Garlic minced
- 1 unit Lime juice
- g Fresh cilantro to taste
- g Salt to taste
- g Pepper to taste
- 15 ml Olive oil for browning
- g Avocado optional
- g Black beans optional
- g Jalapeños optional
- g Hot sauce optional
Instructions
- In a bowl, whisk together 15 ml of olive oil, 15 ml of lime juice, 2 minced garlic cloves, 5 g of cumin, 5 g of chili powder, 2.5 g of paprika, and 2.5 g of salt for the marinade.
- Add the chicken to the marinade and let it rest in the fridge for 30 minutes to 2 hours.
- Heat a skillet over medium-high heat and sear the chicken until golden, about 3–4 minutes per side or until it reaches an internal temperature of 74°C. Let it rest before slicing.
- Slice kernels from the corn and sauté in 15 ml of butter over medium heat until lightly charred, about 6–8 minutes.
- Stir in 30 ml of mayonnaise or yogurt, 30 g of cotija cheese, the juice of 1 lime, and 5 g of chili powder to the corn. Toss until well-coated.
- To assemble, layer warm rice in bowls, top with sliced chicken, spoon over the street corn topping, and add fresh cilantro and lime juice. Serve immediately.
Notes
Tip: If the chicken turns out dry, check your sear time and temperature to ensure it stays juicy. Add lime juice to elevate the flavors.