Let’s assemble these delicious Street Corn Chicken Rice Bowls:

1. Char and Season the Corn:

• Heat the 1 tablespoon of olive oil in a skillet over medium-high heat.
• Add the corn kernels and sauté for 3-4 minutes, stirring occasionally, until they are lightly charred in spots and tender.
• Remove the skillet from the heat. Stir in the 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss well to coat the corn. Set aside.

2. Make the Lime Crema:

• In a small bowl, combine the sour cream (or Greek yogurt), fresh lime juice, ½ teaspoon garlic powder, and ¼ teaspoon salt.
• Stir or whisk until the mixture is smooth and well combined. Taste and adjust lime juice or salt if needed. Set aside (can be chilled).

3. Cook the Chicken (if not using pre-cooked):

• If you haven’t already, cook your chicken. Season the chicken breasts (whole or diced) with salt, pepper, chili powder, and cumin (as suggested in ingredient insights, approximately 1 tsp chili powder & 1/2 tsp cumin for 1 lb chicken).
• Heat a grill pan or skillet over medium-high heat with a little olive oil. Cook the chicken for 5-7 minutes per side (if whole breasts), or until fully cooked through (internal temperature of 165°F/74°C).
• Let the cooked chicken rest for 5 minutes, then slice or dice it into bite-sized pieces.

4. Assemble the Bowls:

• Start with a base of warm cooked rice in each serving bowl.
• Layer slices of the grilled chicken over the rice.
• Add a generous scoop of the charred and seasoned street corn mixture.
• Sprinkle with the drained and rinsed black beans, diced tomatoes, and diced red onion.
• Top with crumbled cotija cheese.

5. Garnish & Serve:

• Drizzle the prepared lime crema generously over the assembled bowl.
• Garnish with chopped fresh cilantro.
• Serve immediately and enjoy the vibrant flavors!

A beautiful, flavorful, and satisfying bowl ready in simple steps