Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is a flavor-packed dish that combines the bold and tantalizing tastes of spicy, sour, salty, and savory. This recipe is perfect for those who crave a vibrant and satisfying meal that celebrates the delicious intersection of Mexican-inspired street corn, tender chicken, and fragrant cilantro-lime rice. The marinade infuses the chicken with a delightful blend of spices, while the creamy, zesty street corn topping adds a delightful contrast. Whether you're a health-conscious individual looking for a nutritious and flavorful option or a fan of bold, Latin-inspired cuisine, this dish is sure to delight your taste buds and leave you craving more.

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1. Prepare the Chicken Marinade: In a medium bowl, combine 1 1/2 lb(s) boneless, skinless chicken breasts or thighs, 2 tbsp(s) olive oil, 2 tbsp(s) lime juice, 1 tsp(s) chili powder, 1 tsp(s) ground cumin, 1 tsp(s) smoked paprika, 1/2 tsp(s) garlic powder, 1/2 tsp(s) onion powder, and salt and black pepper to taste. Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.

2. Prepare the Street Corn: In a medium bowl, combine 2 cup(s) corn kernels, 1/3 cup(s) mayonnaise, 1 tbsp(s) sour cream, 1 tbsp(s) lime juice, 1/2 tsp(s) chili powder, 1/4 tsp(s) smoked paprika, 1/4 cup(s) cotija cheese or feta, and 2 tbsp(s) fresh cilantro. Mix well and set aside.

3. Prepare the Cilantro-Lime Rice: In a small bowl, combine 2 cup(s) cooked white or brown rice, 1 tbsp(s) lime juice, and 1/4 cup(s) fresh cilantro. Stir to combine.

4. Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until cooked through. Let the chicken rest for 5 minutes, then slice or shred it.

5. Assemble the Bowls: Divide the Cilantro-Lime Rice among 4 bowls. Top each bowl with the grilled chicken and the Street Corn mixture.

6. Add Optional Toppings: If desired, top the bowls with avocados, 1/4 cup(s) cherry tomatoes, jal

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