Description
This Street Corn Chicken Rice Bowl combines the flavors of Mexican street corn with tender chicken and fluffy rice for a satisfying and flavorful meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon smoked paprika
- Sliced jalapeños and lime wedges for garnish (optional)
Instructions
- Cook the Rice: Prepare rice according to package instructions and keep warm.
- Cook the Chicken: Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook in olive oil until fully cooked and golden brown. Slice thinly.
- Prepare the Street Corn Mixture: Sauté corn in the skillet until lightly charred. Mix mayonnaise, sour cream, lime juice, smoked paprika, and half of the cheese. Stir in the sautéed corn and cilantro.
- Assemble the Bowls: Divide rice among serving bowls, top with sliced chicken, street corn mixture, and remaining cheese. Garnish with cilantro, jalapeño slices, and lime wedges.
Notes
- For a spicier version, add hot sauce to the street corn or chicken marinade.
- Grilled chicken thighs or shredded rotisserie chicken are great alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
