Street Corn Chicken Bowl Recipe

Instructions

1. 1
   Mix chicken breasts with 1 teaspoon chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and 1 tablespoon olive oil. Rest 10 minutes while prepping other ingredients.
2. 2
   Heat a grill pan or large skillet over medium-high. Cook chicken 5-6 minutes per side until cooked through. Rest 5 minutes, then slice.
3. 3
   In a second skillet, heat remaining olive oil over medium-high. Add corn kernels; let them char undisturbed for 2-3 minutes, then stir in garlic and remaining chili powder. Cook 2-3 minutes more. Remove from heat.
4. 4
   In a bowl, whisk mayonnaise, Greek yogurt (or sour cream), chipotle chili powder, lime zest, and juice until smooth. Season to taste.
5. 5
   Divide cooked rice between bowls. Top with sliced chicken, charred corn, cotija, cilantro, red onion, and jalapeno.
6. 6
   Drizzle bowls with chipotle lime crema. Serve with lime wedges and extra toppings as desired.