Description
A fresh and satisfying summer meal with grilled chicken, sweet corn, and a creamy sauce, perfect for easy weeknight dinners.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 2 cups corn kernels, fresh or frozen and thawed
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
Instructions
- Rinse the rice under cold water. Combine rice, water, and salt in a pot and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice cooks, rub the chicken with olive oil, chili powder, garlic powder, paprika, salt, and black pepper.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 5 to 7 minutes per side until fully cooked and the internal temperature reaches 165 degrees F. Let rest for 5 minutes, then slice into strips.
- In a skillet over medium high heat, add olive oil and corn. Cook for 6 to 8 minutes, stirring occasionally, until lightly charred.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and salt. Add the cooked corn, cotija cheese, and cilantro, and stir to combine.
- To assemble, divide rice into bowls. Top with sliced chicken, street corn mixture, shredded lettuce, diced tomatoes, and green onions.
- Serve immediately while warm.
Notes
- For the best flavor, let the corn char without stirring too often so it develops a slightly smoky taste.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling
- Cuisine: American