Street Corn Chicken Rice Bowl – A Flavorful Mexican-Inspired Delight

Season the chicken breasts with salt, pepper, chili powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side, until browned and cooked through. Remove from heat and set aside to rest before slicing.

Prepare the Street Corn:
In the same skillet, melt butter and add the corn kernels. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat.

Make the Creamy Sauce:
In a small bowl, mix together the mayonnaise, sour cream, lime juice, and a pinch of chili powder. Adjust seasoning with salt and pepper to taste.

Assemble the Rice Bowl:
Start with a base of cooked rice in each bowl. Add the charred street corn on top, followed by sliced chicken, crumbled cotija cheese, and diced red onion (if using). Drizzle with the creamy sauce and garnish with fresh cilantro.

Serve and Enjoy:
Serve the bowl with lime wedges on the side for an extra burst of freshness. Enjoy!

Serving and Storage Tips