Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe combines grilled chicken, roasted corn, and seasoned rice into a flavorful and satisfying one-bowl meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear until cooked through, about 6-8 minutes per side. Let rest, then slice.
- Make the Corn Mixture: In a bowl, mix grilled corn with mayonnaise, sour cream, lime juice, half the cotija cheese, and cilantro. Add salt and pepper to taste.
- Assemble the Rice Bowl: Divide cooked rice into serving bowls. Top with sliced chicken and the corn mixture.
- Finish with Garnishes: Sprinkle remaining cotija cheese and additional cilantro. Add a lime wedge for squeezing, if desired.
- Serve and enjoy!
Notes
- For extra heat, add diced jalapeños or a drizzle of hot sauce.
- Use leftover rotisserie chicken for a quicker meal prep.
- Brown rice or quinoa can be used as substitutes for white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 560mg
Find it online: https://avarecipes.com/street-corn-chicken-rice-bowl-recipe/