Description
This Street Corn Chicken Rice Bowl recipe is a delicious and satisfying meal that brings together the flavors of tender chicken, seasoned corn, and creamy toppings over a bed of rice. It’s a perfect blend of Mexican-inspired ingredients in a convenient bowl.
Ingredients
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 boneless skinless chicken breasts (cooked and diced)
Seasoned Chicken:
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Lime wedges
Instructions
- Season the chicken: Season the cooked, diced chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Sauté corn: In a skillet over medium heat, sauté the corn until slightly charred, about 5–7 minutes.
- Prepare street corn mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, cotija cheese, lime juice, and half of the chopped cilantro. Stir until well mixed.
- Assemble bowls: Divide the cooked rice among four serving bowls. Top each with seasoned chicken and a generous spoonful of the street corn mixture. Garnish with remaining cilantro and any desired toppings like avocado or jalapeños. Serve warm with lime wedges on the side.
Notes
- This recipe is great for meal prep—store components separately and assemble when ready to eat.
- Substitute Greek yogurt for sour cream for a lighter option.
