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Chicken Rice Bowl with Street Corn

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This Chicken Rice Bowl with Street Corn combines tender grilled chicken, flavorful rice, and zesty Mexican-style street corn for a delicious and satisfying meal perfect for weeknights.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 cup long grain white rice
  • 2 ears fresh corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 cup diced red bell pepper
  • 1/2 cup black beans, rinsed and drained (optional)

Instructions

  1. Cook the rice according to package instructions. Once done, fluff with a fork and set aside.
  2. Preheat a grill or grill pan over medium-high heat. Brush the corn with 1 tablespoon olive oil and season with salt and pepper.
  3. Grill the corn for about 10 minutes, turning occasionally until charred and tender. Remove from grill and let cool slightly, then cut kernels off the cob.
  4. In a small bowl, mix mayonnaise, lime juice, chili powder, and a pinch of salt to make the street corn sauce.
  5. Toss the grilled corn kernels with the sauce, cotija cheese, and chopped cilantro. Set aside.
  6. Season chicken breasts with salt, pepper, garlic, and smoked paprika.
  7. Heat remaining olive oil in a skillet over medium heat and cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for a few minutes, then slice.
  8. In a bowl, layer the cooked rice, grilled chicken slices, street corn mixture, diced red bell pepper, and black beans if using.
  9. Garnish with extra cilantro and a wedge of lime if desired. Serve warm.

Notes

For extra heat, add a dash of cayenne pepper to the street corn sauce or serve with sliced jalapeños on the side.

Find it online: https://auntyspices.com/chicken-rice-bowl-with-street-corn/