These Street Corn Chicken Rice Bowls combine grilled chicken with the irresistible taste of Mexican street corn, all served over a bed of fluffy rice. This dish offers a delightful fusion of textures and flavors that will transport you straight to the streets of Mexico.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup long-grain rice
2 cups chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon butter
½ teaspoon smoked paprika
Salt, to taste
2 tablespoons mayonnaise
1 tablespoon lime juice
¼ cup cotija cheese, crumbled
Chopped cilantro for garnish
1 ripe avocado
½ cup Greek yogurt
1 tablespoon lime juice
Salt and pepper, to taste
Instructions
Prepare the Marinade: In a bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let marinate for at least 15 minutes.
Cook the Rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
Prepare the Street Corn: In a skillet over medium heat, melt the butter. Add the corn, smoked paprika, and salt. Cook until the corn is lightly charred. Stir in the mayonnaise and lime juice, mixing well.
Make the Avocado Dressing: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
Assemble the Bowls: To serve, layer rice at the bottom of each bowl, followed by sliced grilled chicken, street corn, and a drizzle of creamy avocado dressing.
