A bold and creamy street corn chicken rice bowl packed with juicy grilled chicken, zesty corn crema, fluffy cilantro rice, and fresh toppings.

1 lb boneless skinless chicken breasts

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Zest of 1 lime

Salt & pepper to taste

1 tbsp olive oil

1 cup fire-roasted corn (or grilled corn off the cob)

1/4 cup Greek yogurt

1/4 cup mayonnaise

2 tbsp crumbled Cotija cheese

Juice of 1 lime

1 tsp Tajín seasoning

1/4 tsp garlic powder

1/4 cup chopped cilantro

1/2 cup jasmine rice

1/4 red onion, finely diced

1 avocado, sliced

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1. Preheat oven to 400°F. Combine spices and lime zest.

2. Rub chicken with olive oil and spice mix. Bake 25–30 minutes.

3. Cook jasmine rice; mix with cilantro and a pinch of salt.

4. In a bowl, combine corn, yogurt, mayo, lime juice, cheese, Tajín, and garlic.

5. Slice chicken. Assemble bowls with rice, corn mix, and chicken.

6. Top with avocado, red onion, and extra cilantro.

Store ingredients separately for best freshness.

Use leftover corn sauce as dip or taco drizzle.

Swap in shrimp, tofu, or steak for a twist.