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The Comprehensive Guide to the Street Corn Chicken Rice Bowl: A Fusion of Textures and Traditions

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A vibrant and flavorful Street Corn Chicken Rice Bowl featuring spiced grilled chicken and creamy, charred Mexican street corn over a bed of fluffy rice.

Ingredients

For the chicken:

  • 2 chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • Juice of ½ lime

For the street corn:

  • 2 cups corn (fresh, canned, or frozen)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream (or Greek yogurt)
  • ½ cup crumbled cotija cheese (or feta)
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Juice of 1 lime
  • 1 clove garlic (minced)
  • 2 tbsp chopped cilantro

For the bowl:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 avocado (sliced)
  • ½ cup cherry tomatoes (halved)
  • Optional: black beans, shredded lettuce, jalapeños

Instructions

  1. Cook the chicken: Mix olive oil, spices, salt, pepper, and lime juice. Coat the chicken well. Grill or pan-cook over medium heat for 5–7 minutes per side until fully cooked (165°F). Let rest, then slice.
  2. Make the street corn: Heat corn in a skillet until slightly charred. Remove from heat and mix with mayo, sour cream, cheese, spices, lime juice, and garlic. Stir in cilantro at the end.
  3. Assemble the bowl: Add rice as the base. Top with sliced chicken and street corn mixture. Add avocado, tomatoes, and any optional extras you like.

Notes

  • For extra flavor, use cilantro-lime rice as your base.
  • If you can’t find cotija cheese, crumbled feta is a great salty substitute.

Find it online: https://asilrecipes.com/the-comprehensive-guide-to-the-street-corn-chicken-rice-bowl-a-fusion-of-textures-and-traditions/