Street Corn Chicken Bowl

Ingredients

• 450g chicken breast, cubed
• 1 cup white rice, cooked
• 225g corn kernels (fresh or frozen)
• 60g mayo
• 60g sour cream
• 50g cotija cheese, crumbled
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 avocado, sliced
• Fresh cilantro, chopped
• 1 lime, juiced
• Salt & black pepper to taste

1. 1Season the cubed chicken generously with chili powder, smoked paprika, cumin, salt, and pepper, because letting the spices coat every piece builds deep flavor before it even hits the pan.
2. 2Sear the chicken in a hot pan until charred and golden on the edges, because high heat caramelizes the spice crust and locks in juiciness.
3. 3In a separate pan, toast the corn until lightly blistered, because charring the kernels brings out their natural sweetness.
4. 4Stir the mayo, sour cream, half the cotija, and a squeeze of lime into the warm corn, because the residual heat melts everything into a creamy, tangy street-corn style sauce.
5. 5Spoon the rice into the bowl as a base, then layer the charred chicken and creamy corn side by side, because keeping the components distinct makes the bowl look as good as it tastes.
6. 6Top with sliced avocado, the remaining cotija, fresh cilantro, and a final squeeze of lime, because the brightness and creaminess balance the smoky, spiced chicken.