Mexican Street Corn Chicken Bowl (Print Version)

A hearty bowl with grilled chicken, charred corn, creamy cotija, chili-lime crema, and fresh toppings in every bite.

# Ingredients:

→ Chicken

01 - 500 g boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Rice

10 - 200 g long-grain white rice
11 - 480 ml low-sodium chicken broth or water
12 - 1 tablespoon unsalted butter
13 - 1/4 teaspoon salt

→ Street Corn

14 - 320 g frozen corn kernels, thawed, or kernels from 3 fresh ears
15 - 2 tablespoons mayonnaise
16 - 30 g cotija cheese, crumbled (or feta cheese)
17 - 2 tablespoons fresh cilantro, chopped
18 - 1/2 teaspoon chili powder
19 - Juice of 1/2 lime
20 - Salt and pepper, to taste

→ Chili-Lime Crema

21 - 120 g sour cream
22 - 1 tablespoon mayonnaise
23 - 1 tablespoon lime juice
24 - 1/2 teaspoon chili powder
25 - 1/4 teaspoon garlic powder
26 - Salt, to taste

→ For Serving

27 - 1 avocado, diced
28 - Extra chopped cilantro
29 - Lime wedges
30 - Extra cotija cheese

# Steps to Follow:

01 - In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Add chicken breasts and coat thoroughly. Marinate for at least 10 minutes while preparing the rice.
02 - In a saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 6 minutes per side, until golden and fully cooked (internal temperature 74°C). Allow to rest for 5 minutes, then slice.
04 - In a dry skillet over medium-high heat, char corn kernels for 3 to 4 minutes until lightly browned. Remove from heat and stir in mayonnaise, cotija cheese, cilantro, chili powder, lime juice, salt, and pepper. Mix thoroughly.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth.
06 - Divide rice evenly among four serving bowls. Top with sliced chicken, street corn mixture, diced avocado, additional cilantro, and crumbled cotija cheese. Drizzle with chili-lime crema and serve with lime wedges.

# Additional Notes:

01 - For enhanced flavor, grill the corn on an outdoor grill before removing the kernels.
02 - Replace chicken with grilled shrimp or black beans for a vegetarian option.
03 - Feta cheese can substitute cotija if unavailable.
04 - Add pickled jalapeños to increase the heat.

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