Street Corn Chicken Rice Bowl

Instructions:

Step 1: Preheat grill or skillet over medium-high heat. Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper.

Step 2: Grill chicken for about 6–7 minutes per side, or until fully cooked. Let rest, then slice.

Step 3: In a bowl, mix corn, mayonnaise, sour cream, smoked paprika, and lime juice. Stir in cotija cheese and set aside.

Step 4: Assemble bowls by layering rice, sliced chicken, and street corn mixture.

Step 5: Drizzle with additional lime juice and garnish with chopped cilantro, extra cotija cheese, and hot sauce or chili flakes if desired.

Storage Information:

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat rice and chicken before assembling bowls. The street corn mixture can be served cold or gently warmed.