Colorado Street Corn Chicken Rice Bowl
4
30 minutes
50 minutes
512
Chicken
This recipe is basically Colorado summer in a bowl—juicy chicken breasts, smoky-sweet corn, creamy Cotija cheese, and a zesty lime sauce all piled high over fluffy rice. The best part? Everyone can load theirs up with their favorite toppings and make it their own.
Ingredients
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4 REP Chicken Breasts
1 tbsp Lime Juice
1 tbsp Avocado or Olive Oil
1 tsp Chili Powder
1 tsp Cumin
½ tsp Garlic Powder
½ tsp Salt
¼ tsp Black Pepper
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1 cup Corn Kernels (grilled if possible, frozen works too)
¼ cup Thinly Sliced Red Onion
1 cup Sour Cream or Plain Greek Yogurt (set half aside for drizzling later)
2 tbsp Mayonnaise
½ cup Crumbled Cotija Cheese (plus extra for topping)
1 tsp Chili Powder
1 Lime, cut into wedges
Salt and Black Pepper, to taste
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3 cups Cooked Rice
Fresh Cilantro, chopped (for garnish)
Optional toppings: Avocado, Black Beans, Pico De Gallo, Jalapeños, Shredded Lettuce,
Radishes, Hot Sauce
Directions
Marinate the chicken. Mix lime juice, oil, chili powder, cumin, garlic, salt, and pepper in a bowl. Coat the pasture-raised chicken breasts and let them marinate in the fridge for 15–30 minutes.
Cook the chicken. Heat a skillet over medium-high heat. Cook the chicken 8–10 minutes
per side until golden and cooked through. Let it rest, then slice into strips.
Make the street corn topping. In a bowl, mix grilled or sautéed corn with red onion,
sour cream, mayo, Cotija, chili powder, salt, pepper, and a squeeze of lime.
Prep the rice. Reheat your cooked rice with a splash of water to keep it fluffy.
Assemble the bowls. Start with a scoop of rice, add sliced chicken, then spoon the
creamy street corn mixture on top. Finish with more Cotija, cilantro, and a drizzle of
extra sour cream if you like. Garnish with lime wedges.
Serve and customize. Let everyone add their favorite toppings—avocado, pico de gallo,
jalapeños, radishes, you name it.
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