Street Corn Chicken and Rice Bowls
This delightful recipe marries the sweetness of grilled corn with tender chicken, all enveloped in a creamy dressing, with a bright pop of lime.
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- to taste salt and pepper Adjust according to preference.
For the Bowl
- 1 cup corn kernels Can be fresh or frozen.
- 1 pound cooked chicken, chopped
- 2 cups cooked rice Any type of rice can be used.
- 1/4 cup chopped cilantro For garnish.
- 1/4 cup crumbled cotija cheese For topping.
Instructions
Preparation of Dressing
- In a large bowl, combine mayonnaise, sour cream, lime juice, smoked paprika, garlic powder, salt, and pepper. Stir until well-blended.
Cooking Corn and Chicken
- Heat a large skillet over medium heat. Add corn kernels and sauté until charred, about 5 minutes.
- Stir in the cooked chicken pieces and combine with the corn.
- Pour the creamy dressing over the chicken and corn mixture, mixing thoroughly until everything is coated.
Serving
- Spoon cooked rice into a bowl as a base.
- Top with the chicken and corn mixture, drizzle extra dressing if desired.
- Garnish with cilantro and crumbled cotija cheese before serving.
Notes
For alternative flavor, add diced jalapeños or use Greek yogurt instead of sour cream for a lighter version. Store leftovers in an airtight container in the fridge for up to 3 days.