Street Corn Chicken Rice Bowl

For the Rice:

• 1 cup uncooked rice (white, brown, or jasmine)
• 2 cups chicken or vegetable broth
• 1/2 tsp turmeric (optional, for color and flavor)
• Salt, to taste

For the Corn Salad:

• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 1/2 tsp chili powder
• 1/4 cup cotija or feta cheese, crumbled
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Toppings (Optional):

• Diced avocado
• Sliced jalapeños
• Cherry tomatoes, halved
• Extra cilantro or green onions
• Hot sauce

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Kitchen Equipment Needed

• Medium saucepan
• Large skillet or grill pan
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board

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Directions

Step 1: Marinate and Cook the Chicken

1. Marinate the Chicken: In a large bowl, combine olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the chicken, tossing to coat evenly. Allow the chicken to marinate for at least 15 minutes, or up to 1 hour for more flavor.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side or until it reaches an internal temperature of 165°F (74°C). Once cooked, let it rest for a few minutes, then slice into bite-sized pieces.

Step 2: Cook the Rice

1. Prepare the Rice: Rinse the rice, then add it to a medium saucepan with chicken or vegetable broth and turmeric, if using. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
2. Fluff and Season: Fluff the cooked rice with a fork and season with salt if needed.

Step 3: Make the Corn Salad

1. Prepare the Corn: If using fresh corn, grill it briefly on a grill pan or skillet to char it lightly, then cut the kernels off the cob. If using canned or frozen corn, drain and cook it briefly in a skillet until warm.
2. Mix the Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, and a pinch of salt. Add the corn, cheese, and chopped cilantro, and stir to combine. Adjust seasoning to taste.

Step 4: Assemble the Bowls

1. Layer the Rice: Divide the cooked rice among serving bowls as the base layer.
2. Add Chicken and Corn Salad: Arrange the sliced chicken and corn salad over the rice.
3. Add Toppings: Top with diced avocado, jalapeños, cherry tomatoes, extra cilantro, and any other preferred toppings.

Step 5: Serve and Enjoy!

Serve each bowl with a lime wedge on the side and hot sauce for extra flavor. Enjoy this meal fresh and warm!

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Tips and Variations

• Make It Vegetarian: Replace the chicken with grilled portobello mushrooms or black beans for a vegetarian version.
• Spicy Option: Add more chili powder or diced jalapeños to the chicken marinade for extra heat.
• Swap Out the Rice: Try it with quinoa, cauliflower rice, or mixed greens if you’re looking for a lighter option.
• Cheese Options: Cotija cheese is traditional for street corn, but feta, parmesan, or even a sprinkle of shredded Mexican blend cheese works well too.

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