1. Cook the Chicken
In a bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken and toss to coat evenly.
Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until cooked through (internal temperature of 165°F/74°C). Let it rest, then slice.
2. Prepare the Street Corn
In a skillet, melt the butter over medium heat.
Add the corn kernels and cook until slightly charred (about 5-7 minutes).
Remove from heat and stir in the mayonnaise, cotija cheese, cilantro, chili powder, and lime juice.
3. Make the Lime Crema
In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, garlic powder, salt, and black pepper.
4. Assemble the Bowls
Divide the cooked rice among serving bowls.
Top with the sliced chicken, street corn, and a drizzle of lime crema.
Add optional toppings like avocado slices or diced tomatoes.
5. Serve and Enjoy
Garnish with extra cilantro and a lime wedge if desired.
Serve immediately and enjoy the fiesta of flavors!
Tips for Success
Use Fresh Corn: If in season, fresh corn adds the best flavor.
Adjust Spice Level: Add more or less chili powder to suit your taste.
Make It Ahead: Prep the chicken, corn, and crema ahead of time for quick assembly.
Customize the Base: Use quinoa or cauliflower rice for a low-carb option.
Serving Suggestions
This rice bowl is perfect for:
Weeknight Dinners: Quick, easy, and satisfying.
Meal Prep: Assemble in containers for lunches throughout the week.
Taco Tuesday: Serve with tortilla chips and guacamole for a fun twist.
Party Platters: Let guests build their own bowls with a variety of toppings.
Final Thoughts
This Street Corn Chicken Rice Bowl is a flavor-packed, easy-to-make meal that’s perfect for any occasion. It’s fresh, satisfying, and sure to impress. Give it a try and let me know how it turns out in the comments below!