Street Corn Chicken Rice Bowl (Print Version)

# Ingredients:

→ Main Components

01 - 1 cup grilled or canned corn, drained

02 - 1 cup cooked white rice

03 - 2 chicken breasts, skinless and boneless

→ Sauce and Garnishes

04 - 1/4 cup chopped fresh cilantro

05 - Salt, add as much as you want

06 - 1/4 cup mayonnaise

07 - 1/2 cup cotija or feta cheese, crumbled

08 - 1 teaspoon smoked paprika

09 - Black pepper, use to your liking

10 - 1/4 cup sour cream

11 - 1 lime, squeezed

12 - 1 teaspoon chili powder

# Instructions:

01 - Scatter extra cheese and the rest of your cilantro on top. Want more zing? Toss in a lime wedge for a quick squeeze before eating.

02 - Scoop the rice into four bowls. Lay the chicken slices over it, then pile on that creamy corn topping.

03 - Mix your corn, half the cheese, half the cilantro, mayo, sour cream, and lime juice in a big bowl. Hit it with some salt and pepper. Stir until it all looks nice and creamy.

04 - Rub both sides of your chicken with chili powder, paprika, salt, and pepper. Toss onto a grill or hot pan. Cook for 6–8 minutes per side until the middle isn’t pink. Put aside and let it chill before slicing it up.

# Notes:

01 - Craving more kick? Go for chopped jalapeños or some hot sauce on top. Short on time? Grab store-bought rotisserie chicken instead of grilling. Swap out white rice for brown or quinoa if you want.

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