# What You'll Need:
→ For the Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon dried oregano
08 - Salt and pepper, to taste
→ For the Street Corn
09 - 3 cups fresh or frozen corn kernels
10 - 1 tablespoon olive oil
11 - 1/4 cup mayonnaise
12 - 2 tablespoons sour cream
13 - 1/4 cup crumbled Cotija cheese (or feta)
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon chili powder
16 - 2 tablespoons fresh cilantro, chopped
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, minced (optional)
19 - Salt and pepper, to taste
→ For the Creamy Sauce
20 - 1/2 cup mayonnaise
21 - 1/4 cup sour cream
22 - 2 tablespoons lime juice
23 - 1 teaspoon Tajín seasoning (or chili powder)
24 - 1 teaspoon garlic powder
25 - Salt, to taste
→ For Serving
26 - 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
27 - Sliced avocado
28 - Fresh cilantro
29 - Lime wedges
30 - Additional Cotija cheese
31 - Tortilla chips (optional)
# Directions:
01 - Cook the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and a squeeze of lime juice after cooking. Keep warm.
02 - In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt for the creamy sauce. Refrigerate until ready to serve.
03 - Pat the chicken dry and season both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove to a plate, let rest 5 minutes, then slice or dice.
05 - In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook, stirring occasionally, for 5–8 minutes until charred and golden. Remove from heat and let cool slightly.
06 - In a medium bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
07 - To assemble, divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges and tortilla chips, if desired.
