Street Corn Chicken Rice Bowl

Ingredients

Chicken
• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp paprika
• Salt & pepper to taste
• Juice of ½ lime

Mexican Street Corn
• 2 cups corn kernels (fresh, frozen, or fire-roasted)
• 2 tbsp mayo
• 2 tbsp sour cream
• ¼ cup cotija or feta cheese, crumbled
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 tbsp lime juice
• Salt to taste
• Chopped cilantro

Rice Base
• 2 cups cooked rice (white or cilantro-lime rice)

Garnish
• Extra cotija or feta
• Cilantro
• Lime wedges
• Optional: Tajín or hot sauce drizzle

Instructions

1. Season the chicken with garlic powder, chili powder, paprika, salt, pepper, and lime juice. Cook in a skillet over medium-high heat with olive oil until browned and cooked through.

2. In another skillet, cook corn until slightly charred. Transfer to a bowl and mix with mayo, sour cream, cheese, garlic, chili powder, lime juice, and a pinch of salt. Stir in cilantro.

3. Warm up your rice and build the bowls: rice first, then chicken, then a big scoop of street corn mixture.

4. Top with extra cheese, cilantro, lime wedges, and a shake of Tajín or hot sauce if you like heat.