Street Corn Chicken Rice Bowl

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon lime juice
½ teaspoon chili powder
¼ teaspoon smoked paprika (optional)
¼ cup cotija cheese or feta, crumbled
2 tablespoons fresh cilantro, chopped

For the Rice:

2 cups cooked white or brown rice
1 tablespoon lime juice
¼ cup fresh cilantro, chopped

For Toppings (Optional):

Sliced avocado or guacamole
Diced tomatoes
Sliced jalapeños
Extra crumbled cotija cheese
Lime wedges

Instructions

1. Marinate the Chicken

In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken in a resealable bag or shallow dish, then pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Cook the Chicken

Preheat a grill or grill pan over medium-high heat.

Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes, then slice it into thin strips.

3. Prepare the Street Corn

If using fresh corn, grill the cobs until lightly charred, then cut off the kernels.
If using frozen or canned corn, heat it in a skillet until warmed through.

In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using). Stir in the warm corn, cotija cheese, and chopped cilantro until well combined.