Description
This Loaded Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that combines tender chicken, savory street corn, and fluffy rice topped with creamy cotija cheese and zesty lime. Perfect for a quick weeknight dinner or meal prep, this bowl is packed with Mexican-inspired flavors and optional toppings for a customizable meal.
Ingredients
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, grilled or pan-cooked and sliced
Street Corn Mixture:
- 2 cups corn kernels (grilled, canned, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija or feta cheese, crumbled
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup chopped cilantro
- salt and pepper to taste
Optional Toppings:
- sliced avocado
- jalapeños
- extra lime wedges
- hot sauce
Instructions
- Prepare Street Corn Mixture: In a medium bowl, combine the corn, mayonnaise, sour cream, cotija cheese, chili powder, paprika, lime juice, cilantro, and a pinch of salt and pepper. Stir until well mixed and set aside.
- Cook Chicken: Season and cook the chicken by grilling, baking, or pan-searing until fully cooked and nicely browned; slice into strips.
- Assemble Bowls: Divide the rice among four serving bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add optional toppings like avocado, jalapeños, or extra lime as desired. Serve warm.
Notes
- For extra flavor, marinate the chicken in lime juice, garlic, and chili powder before cooking.
- This dish is perfect for meal prep and can be served warm or cold.
