Street Corn Chicken Rice Bowl 🌽🍗


 

1. Cook the Chicken & Corn

  • Toss chicken with olive oil, chili powder, paprika, garlic powder, and salt.

  • Grill or sauté over medium-high heat for 5-6 minutes per side until cooked through.

  • For the corn: Grill 8-10 minutes, turning often, until charred. Cut kernels off the cob.

2. Make the Lime Crema

  • Whisk sour cream, lime juice/zest, garlic, and salt.

3. Assemble the Bowls

  • Divide rice among bowls. Top with chicken, corn, avocado, cotija, and cilantro.

  • Drizzle with lime crema and serve with extra lime wedges.

Pro Tips

🔥 Char the Corn Well – Deepens the smoky flavor.
🔥 Meal Prep It – Store components separately; assemble fresh.
🔥 Extra Spice – Add diced jalapeños or hot sauce.

Variations

🌱 Vegan – Swap chicken for roasted chickpeas; use vegan cheese.
🍤 Shrimp – Replace chicken with grilled shrimp.
🥗 Salad Style – Serve over chopped romaine instead of rice.

Serving Ideas

🍺 Pair with – Ice-cold Mexican beer or agua fresca.
🥑 Add-ons – Pickled red onions, crushed tortilla chips.

Final Thought

This Street Corn Chicken Rice Bowl is fresh, filling, and exploding with flavor—a weeknight hero you’ll crave year-round!

Want more bowl recipes? Save this and follow for high-RPM meal ideas! 🌯✨

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