Street Corn Chicken Rice Bowl (Printable Version)
Grilled chicken and zesty corn blend with rice, avocado, and beans for a colorful, satisfying bowl.
# What You'll Need:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
15 millilitres olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon ground cumin
06 -
0.5 teaspoon garlic powder
07 -
Salt and freshly ground black pepper, to taste
→ Street Corn
08 -
225 grams corn kernels (fresh, frozen, or drained canned)
09 -
60 millilitres mayonnaise
10 -
60 millilitres sour cream
11 -
60 grams cotija or feta cheese, crumbled
12 -
1 clove garlic, minced
13 -
Juice of 0.5 lime
14 -
1 tablespoon fresh cilantro, chopped
15 -
0.5 teaspoon chili powder
→ Bowl Base & Garnishes
16 -
400 grams cooked rice (white, brown, or cilantro-lime)
17 -
165 grams black beans (optional)
18 -
0.5 red onion, diced
19 -
1 ripe avocado, sliced
20 -
Fresh lime wedges, for garnish
# Steps To Follow:
01 -
Combine chicken breasts with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper in a bowl, ensuring the chicken is evenly coated.
02 -
Grill or pan-sear the marinated chicken over medium heat for 6 to 7 minutes per side, or until the internal temperature reaches 74°C. Rest for several minutes, then slice or cube the chicken.
03 -
In a skillet over medium-high heat, sauté corn kernels for 3 to 4 minutes until lightly charred. Remove from heat and fold in mayonnaise, sour cream, crumbled cheese, minced garlic, lime juice, cilantro, and chili powder until well combined.
04 -
Divide cooked rice and black beans between four serving bowls. Arrange sliced chicken, street corn mixture, diced red onion, and avocado over the base. Garnish with cotija, fresh lime wedges, and additional cilantro as desired.
# Notes and Tips:
01 -
For added flavour, marinate the chicken up to 24 hours in advance and serve with extra lime wedges for acidity.