Description
These Smoky Street Corn Chicken Bowls combine tender, spice-rubbed grilled chicken with a creamy, zesty street corn topping served over a bed of fragrant jasmine or basmati rice. With fresh avocado, juicy cherry tomatoes, and a cilantro-lime finish, this dish offers a delicious balance of smoky, tangy, and fresh flavors perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken and Spice Rub
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Base and Toppings
- 2 cups cooked jasmine or basmati rice
- 1 1/2 cups corn kernels (fresh, frozen, or grilled)
- 1/4 cup mayonnaise or Greek yogurt
- 2 tablespoons crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder (for corn mixture)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Extra lime wedges for serving
Instructions
- Prepare the spice mix: In a small bowl, thoroughly mix the chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Season the chicken: Rub the chicken breasts with olive oil and freshly squeezed lime juice, then coat evenly with the prepared spice mixture to ensure full flavor coverage.
- Cook the chicken: Preheat a grill pan or skillet over medium heat. Cook the chicken breasts for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, allow the chicken to rest for 5 minutes to retain juices, then slice it into strips.
- Make the creamy street corn: In a separate bowl, combine the corn kernels, mayonnaise or Greek yogurt, crumbled cotija or feta cheese, lime juice, chili powder, and half of the chopped cilantro. Stir until the mixture is creamy and well blended.
- Assemble the bowls: Divide the cooked rice evenly into four serving bowls as the base layer.
- Add chicken and corn mixture: Place the sliced chicken on top of the rice, then add a generous scoop of the creamy street corn mixture over the chicken.
- Finish with fresh toppings: Garnish each bowl with sliced avocado, halved cherry tomatoes, the remaining chopped cilantro, and serve with extra lime wedges for added zest.
Notes
- You can use fresh, frozen, or grilled corn kernels based on availability and preference.
- Mayonnaise can be substituted with Greek yogurt for a lighter option.
- Adjust the chili powder amount to control the heat level in both the chicken rub and corn mixture.
- Resting the chicken after cooking helps keep it juicy and tender.
- Serve with extra lime wedges to add brightness as desired.
