Street Corn Chicken Rice Bowl Delight: A Flavorful Fiesta in Every Bite

Season the chicken breasts or thighs with salt, pepper, smoked paprika, chili powder, and cumin.
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden and fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove from the skillet and set aside to rest for a few minutes before slicing into strips.
Make the Street Corn:

In the same skillet, add the fresh corn kernels (or use canned corn if you prefer). Sauté the corn for 4-5 minutes until slightly charred and golden brown. If using fresh corn, you can also grill it for a few minutes to achieve the smoky flavor.
Once the corn is cooked, stir in the mayonnaise (or Greek yogurt), lime juice, and a pinch of salt and pepper. Mix until the corn is well coated and creamy.
Assemble the Rice Bowls:

Start by placing a generous scoop of cooked rice at the bottom of each bowl.
Top the rice with sliced chicken, a big spoonful of the street corn mixture, and sprinkle with crumbled cotija cheese.
Garnish and Serve:

Garnish with fresh cilantro, a squeeze of lime juice, and any optional toppings like avocado slices, jalapeño slices, or pickled onions for an extra burst of flavor.
Serve and Enjoy:

Serve your Street Corn Chicken Rice Bowls immediately while the ingredients are fresh and flavorful. Enjoy the perfect combination of smoky, creamy, and zesty flavors in every bite!
Serving and Storage Tips: