Corn Chicken Bowl (Printable Version)
Golden corn, juicy grilled chicken, tangy lime, and salty cotija get tossed onto seasoned rice—it’s big flavor, fast and easy.
# What You'll Need:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
1 cup fluffy cooked white rice
03 -
1 cup drained corn (grilled or canned)
→ Sauce and Garnishes
04 -
1/4 cup chopped green cilantro
05 -
1/4 cup rich sour cream
06 -
1 teaspoon punchy chili powder
07 -
Salt—sprinkle until you like the taste
08 -
Black pepper, as much as you like
09 -
1/2 cup crumbled feta or cotija cheese
10 -
1 lime, juiced
11 -
1/4 cup creamy mayo
12 -
1 teaspoon smoky paprika
# Step-by-Step Guide:
01 -
Massage chili powder, paprika, pepper, and salt onto both sides of the chicken. Grill or sear it for about 6 to 8 minutes per side. It should be cooked through (no pink inside). Let the chicken hang out for a few minutes, then slice it.
02 -
In a large bowl, mix up the corn, most of the cheese and cilantro, mayo, sour cream, and all the lime juice. Add salt and pepper until it tastes just right. Stir it up so it’s creamy.
03 -
Divide the rice between four serving bowls. Add those chicken pieces over the rice, then load up with the creamy corn mix.
04 -
Top everything with the last bit of cheese and cilantro. Squeeze on some extra lime if you want a little extra zip. Dig in!
# Additional Notes:
01 -
If you want more heat, chop up a jalapeño or pour on some hot sauce. Need to save time? Shred a rotisserie chicken instead. Not into white rice? Brown rice or quinoa works great too.