👩🍳 Instructions
1
Pat chicken pieces dry. In a medium bowl, toss chicken with 1 tbsp olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until coated. Marinate for 15 minutes to 1 hour.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer and cook for 5-7 minutes, stirring occasionally, until charred and tender. Transfer to a large bowl.
3
To the warm corn, add mayonnaise, sour cream/yogurt, lime juice, 2 tbsp cilantro, 1/4 cup cotija, and 1/4 tsp chili powder. Stir to combine. Taste and adjust seasonings.
4
In the same skillet, cook marinated chicken over medium-high heat for 3-4 minutes per side, until golden brown and cooked through (165°F/74°C). Remove and let rest.
5
Divide cooked rice among four bowls. Top with chicken and a generous scoop of street corn salsa. Garnish with extra cilantro, cotija, and lime wedges. Serve immediately.
