Prepare the chicken: Season the chicken breasts with salt, pepper, and chili powder. Heat a grill or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat, let it rest for a few minutes, and slice into thin strips.
Cook the rice: While the chicken is grilling, prepare your rice according to package instructions. Once cooked, fluff the rice with a fork and set it aside.
Make the street corn salad: In a large bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, cilantro, and cotija cheese. Mix everything until the corn is well-coated and the flavors are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
Assemble the bowl: Start with a generous scoop of rice as the base of your bowl. Add slices of grilled chicken on top, followed by a hearty serving of the street corn salad. Garnish with fresh cilantro, extra cotija cheese, and optional toppings like avocado slices, hot sauce, or crispy tortilla strips.
Serve and enjoy: Your Street Corn Chicken Rice Bowl is now ready to serve! Dig in and enjoy the explosion of flavors in every bite.
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