Street Corn Chicken Bowl
A delightful blend of sweet corn, tender chicken, and creamy toppings, enhanced with lime and spices for a satisfying meal.
Ingredients
Marinade
- 2 Tablespoons olive oil
- 1 Tablespoon honey or maple syrup
- 3 Tablespoons lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 Tablespoon Tajin
- 1 teaspoon paprika
- 1 teaspoon chili powder
Main Ingredients
- 4 ears sweet corn, husk and silk removed
- 1.5 lbs boneless skinless chicken breast
- 1 cup Greek yogurt or sour cream
- 0.5 cup cotija cheese, plus more for topping
- 0.25 cup fresh cilantro, finely chopped, plus more for topping
- 1.25 cup uncooked long grain white rice or brown rice, or 2 1/2 cups cooked rice
- 1 bunch kale, massaged with olive oil to taste
- to taste pickled red onion, homemade or store bought
- to taste avocado or guacamole
- to taste crushed tortilla chips
Instructions
Preparation
- Begin by preparing your marinade. In a mixing bowl, whisk together olive oil, honey or maple syrup, lime juice, minced garlic, kosher salt, Tajin, paprika, and chili powder. Reserve half the marinade for later use on the cooked chicken.
- Grill the corn until it’s nicely charred, then let it cool slightly before cutting the kernels off the cob.
- Marinate chicken breasts in the remainder of the marinade for flavor. Sear the chicken in a skillet over medium-high heat until golden brown and cooked through.
- Cook rice according to package instructions. If using leftover cooked rice, heat gently.
Assembly
- Let the chicken rest for a few minutes before slicing into bite-sized pieces.
- In a separate bowl, mix together Greek yogurt or sour cream, cotija cheese, chopped cilantro, lime juice, and garlic.
- Assemble your bowl starting with a base of rice, then add the chicken and corn mixture, and drizzle with the creamy topping. Finish with kale, pickled red onion, avocado or guacamole, and crushed tortilla chips.
Notes
Use fresh corn for best sweetness. Store leftovers in an airtight container for up to three days.