Street Corn Chicken Rice Bowl: A Flavorful Delight
This Street Corn Chicken Rice Bowl combines grilled chicken, charred corn, and fresh toppings for a delightful meal.
Equipment
- grill
- grill pan
- mixing bowl
- cutting board
- knife
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 ears corn husked
- 1 tablespoon butter melted
- ½ teaspoon smoked paprika
- ½ cup mayonnaise
- ¼ cup cotija cheese crumbled
- 1 tablespoon fresh cilantro chopped
- 1 piece lime cut into wedges
- 2 cups cooked rice white, brown, or jasmine
- 1 tablespoon lime juice
- ½ cup black beans rinsed and drained
- 1 piece avocado sliced
- ¼ cup red onion thinly sliced
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat and mix olive oil with spices, then coat the chicken breasts.
- Grill chicken for 6-8 minutes per side until cooked through, then let rest before slicing.
- Brush corn with melted butter and sprinkle with smoked paprika, then grill for about 10 minutes until charred.
- Cool slightly and cut kernels off the cob.
- Combine grilled corn kernels with mayonnaise, cotija cheese, cilantro, and lime juice.
- In a bowl, place cooked rice, drizzle with lime juice, and mix in black beans.
- Top with sliced chicken, street corn mixture, avocado, and red onion, then garnish with cilantro.
Notes
For added spice, include hot sauce or sliced jalapeños. Leftover grilled chicken or rice can be utilized in this recipe.