Zesty Street Corn Chicken Rice Bowl with Cilantro-Lime Rice

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Step 1

1. Marinate and Cook the Chicken: In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and lime juice. Coat the chicken and marinate for at least 30 minutes. Grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked. Let it rest before slicing.

Step 2

2. Prepare the Street Corn: In a skillet over medium heat, melt butter and add corn kernels. Season with chili powder, smoked paprika, and salt. Cook for 5 minutes until slightly charred. Remove from heat and stir in cotija cheese and chopped cilantro.

Step 3

3. Make the Cilantro-Lime Rice: In a bowl, mix cooked jasmine rice with lime juice, chopped cilantro, and salt. Stir to combine.

Step 4

4. Assemble the Bowl: Divide cilantro-lime rice into bowls. Top with sliced grilled chicken, zesty street corn, and a dollop of Greek yogurt or sour cream. Garnish with extra cilantro and lime wedges.

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