Street Corn Chicken Rice Bowl – A Flavor Fiesta in Every Bite! 🌽🍗

 



1. Char the Corn

  • Heat a skillet over medium-high, add a drizzle of oil, and cook corn until slightly blackened (5-7 mins).

  • No skillet? Use grilled corn or air fryer (400°F for 10 mins).

2. Make the Lime Crema

  • Whisk together sour cream, mayo, lime juice, chili powder, garlic powder, and salt.

3. Cook the Chicken

  • Season chicken with salt, pepper, and chili powder, then grill or pan-sear until cooked through. Slice.

4. Assemble the Bowls

  1. Rice base – Divide rice among bowls.

  2. Top with chicken, corn, avocado, and cotija.

  3. Drizzle with lime crema and sprinkle cilantro.

  4. Add extras like jalapeños or hot sauce.

5. Serve & Devour!

  • Mix it all together for the ultimate flavor bomb.

Pro Tips for the Best Bowl

🔥 Extra smoky corn? Use a kitchen torch for char.
🍗 Shortcut: Use rotisserie chicken or leftover taco meat.
🌶 Spice it up: Add chipotle powder or tajín to crema.
🥑 Keep avocado green: Toss with lime juice before adding.
💡 Meal prep: Store components separately; assemble when ready.

Serving Ideas

🍽 As a burrito bowl – Add lettuce, black beans, and salsa.
🥗 Lighter version – Swap rice for cauliflower rice or greens.
🍺 Game-day nachos – Serve over tortilla chips with extra cheese!


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