Street Corn Never Misses

1. In a large bowl, combine garlic powder, onion powder, smoked paprika, oregano, chili powder, cumin, salt, and pepper to create the seasoning mix.

2. Pat the chicken breasts dry, then rub the seasoning mix evenly over all sides of the chicken.

3. Cover the seasoned chicken and let it marinate at room temperature for at least 30 minutes (or refrigerate up to 2 hours for deeper flavor).

4. While the chicken marinates, prepare the street‑corn topping: drain and strain the canned corn, then place it in a mixing bowl.

5. Add the Greek yogurt, light mayo, crumbled cotija cheese, finely diced red onion, thinly sliced jalapeños, chopped cilantro, the juice of the four limes, an extra 2 tsp chili powder, a pinch of salt, and Tajín to the bowl; mix until a creamy, well‑combined mixture forms.

6. Rinse the jasmine rice under cold water until the water runs clear, then combine the rice with 3 cups of water in a saucepan; bring to a boil, reduce to a simmer, cover, and cook for 12‑15 minutes until the water is absorbed.

7. Remove the rice from heat and let it sit, covered, for 5 minutes; then fluff with a fork.

8. Preheat a grill or grill pan over medium‑high heat (about 400°F / 400°F). Lightly oil the grates or pan.

9. Grill the chicken breasts for 6‑8 minutes per side, or until the internal temperature reaches 165°F (165°F). Transfer to a cutting board and let rest for 5 minutes.

10. Slice the rested chicken against the grain into bite‑size strips.

11. Assemble each serving: place a generous scoop of fluffy jasmine rice on a plate, top with sliced grilled chicken, and spoon the spicy street‑corn mixture over the top.

12. Garnish with additional cilantro leaves or a sprinkle of Tajín if desired, and serve immediately.

13. Store any leftovers in airtight containers: keep the rice and chicken separate from the corn mixture, and refrigerate for up to 3 days.