Description
A delicious fusion of tender grilled chicken, creamy street corn, and seasoned rice, served in a bowl for a comforting, flavorful meal. This Street Corn Chicken Rice Bowl combines the essence of Mexican street corn with savory chicken and rice for an unforgettable dish.
Ingredients
- 2 chicken breasts, grilled and sliced
- 1 cup cooked rice (white or brown)
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling chicken)
Instructions
1. Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill for 6–7 minutes per side until fully cooked. Slice thinly.
2. In a pan, melt butter over medium heat. Add corn and cook for 3–4 minutes until slightly charred.
3. Stir in mayonnaise, sour cream, chili powder, and lime juice. Cook for another 2 minutes. Season with salt and pepper to taste.
4. In each bowl, place a serving of cooked rice. Top with sliced grilled chicken and street corn mixture.
5. Garnish with crumbled cotija cheese and chopped cilantro. Serve with lime wedges.
Notes
You can use pre-cooked rice or substitute with cauliflower rice for a low-carb option.
Add a drizzle of hot sauce or sprinkle chili flakes for extra heat.
Omit chicken and add black beans for a vegetarian version.
Great for meal prep—store components separately and assemble before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled, Sautéed
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg