Street Corn Chicken Bowls
Equipment
- Grill
- Pan
- Knives
Ingredients
For the chicken
- 2 large chicken breast sliced thin or pounded to even thickness
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the street corn mixture
- 2 cups corn kernels I used frozen
- 1 tbsp butter
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp mayo
- 2 tbsp sour cream
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
For cilantro lime rice
- 2 cups cooked white rice
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- salt to taste
Toppings
- 1 avocado sliced
- 1 tomato diced
- extra chopped cilantro
- lime wedges
Instructions
Grill the chicken
- Rub olive oil on the chicken and then add all the seasonings.
- Preheat grill to medium-high heat (about 400)
- Grill the chicken for 4-5 minutes per side, or until it is fully cooked and the internal temperature reaches 165°F.
- Remove from grill, let rest for 5 minutes, then slice into strips.
Make the street corn mixture
- In a skillet over medium heat, melt butter. Add corn, smoked paprika, and chili powder.
- Cook for 3-4 minutes, stirring occasionally, until slightly charred or golden.
- In a bowl, mix the cooked corn with cotija cheese, mayo, sour cream, lime juice, and cilantro.
Prepare the cilantro lime rice
- Stir lime juice and chopped cilantro into the warm cooked rice.
- Season with salt to taste.
Assemble the bowls
- Divide cilantro lime rice into serving bowls.
- Top with grilled chicken, street corn mixture, avocado slices, and diced tomatoes.
- Garnish with extra chopped cilantro and lime wedges. Enjoy!