1. Cook the Chicken & Corn
Toss chicken with olive oil, chili powder, paprika, garlic powder, and salt.
Grill or sautΓ© 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
π₯ Char the Corn Well – Deepens the smoky flavor.
π₯ Meal Prep It – Store components separately; assemble fresh.
π₯ Extra Spice – Add diced jalapeΓ±os or hot sauce.
Variations
π± Vegan – Swap chicken for roasted chickpeas; use vegan cheese.
π€ Shrimp – Replace chicken with grilled shrimp.
π₯ Salad Style – Serve over chopped romaine instead of rice.
Serving Ideas
πΊ Pair with – Ice-cold Mexican beer or agua fresca.
π₯ 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! π―✨