Street Corn Chicken Rice Bowl

That creamy, spicy, sweet corn is the star of the show, and it’ll have you questioning why you ever ate corn any other way.

Prep Time 15

Cook Time 30

Total Time 45

Chicken Breast: 1.5 lbs boneless, skinless (because who has time for bones?)
Rice: 1.5 cups your favorite type (basmati, jasmine, whatever floats your rice boat)
Frozen Corn: 2 cups because fresh corn is a seasonal luxury, let’s be real
Mayonnaise: 1/2 cup don’t judge, it’s the secret weapon
Sour Cream: 1/4 cup or Greek yogurt, if you’re feeling virtuous
Lime: 2 limes juiced (because citrus is life)
Chili Powder: 1 tbsp spice it up, buttercup
Cumin: 1 tsp a little goes a long way
Paprika: 1 tsp for that smoky goodness
Cotija Cheese: 1/2 cup crumbled (the salty, crumbly dream)
Cilantro: 1/4 cup chopped (or skip it if you’re one of those people)
Red Onion: 1/4 cup finely chopped (for that extra crunch)
Olive Oil: 2 tbsp for sizzling action

Prep: Get all your ingredients out and ready. Chopping and measuring before you start cooking makes life so much easier.
Rice Time: Cook the rice according to the package directions. While it’s cooking, you can focus on the chicken.
Chicken Magic: Season the chicken thoroughly. This is where the flavor comes from. Don’t be shy with the spices.
Sizzle and Sear: Make sure your skillet is hot before you add the chicken. This will help it brown nicely and stay juicy.
Corn Transformation: Don’t overcook the corn. You just want to heat it through. The creamy sauce will do the rest.
Bowl Assembly: This is where you get to be creative. Arrange the ingredients in a way that looks appealing. It’s all about the presentation, folks.
Enjoy: Take a moment to appreciate your culinary masterpiece. Then, eat it with gusto.