Street Corn Chicken Rice Bowl: A Flavorful Mexican-Inspired Meal

If using fresh corn, sauté the kernels in a skillet over medium heat until slightly charred, about 5-7 minutes.

If using canned or frozen corn, drain or thaw and pat dry before sautéing for 3-4 minutes to get a slight char.

Make the Sauce:
In a small bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper until smooth and well combined.

Assemble the Bowls:
Divide the cooked rice evenly into serving bowls. Top each bowl with shredded chicken, charred corn, and a generous drizzle of the creamy sauce.

Add Cheese and Cilantro:
Sprinkle crumbled cotija or feta cheese and fresh cilantro over the top of each bowl.

Serve:
Add optional toppings like diced avocado, sliced jalapeños, a dash of hot sauce, and extra lime wedges for added flavor. Serve warm and enjoy!

Serving and Storage Tips:

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