Description
This Street Corn Chicken Rice Bowl is a flavorful and vibrant meal combining tender grilled chicken, charred corn with a smoky spice blend, and a creamy lime sauce served over a bed of rice. Topped with crumbled queso fresco and fresh cilantro, it’s an easy, satisfying dish perfect for a quick weeknight dinner or casual lunch.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
Rice and Corn
- 1 cup cooked rice (white, brown, or your choice)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp butter
- 1 tsp chili powder
- ½ tsp garlic powder
Creamy Sauce and Toppings
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- ¼ cup crumbled queso fresco (or feta cheese)
- 1 tbsp chopped cilantro
- ½ lime, cut into wedges (for serving)
Instructions
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil evenly on both sides. Place the chicken onto the hot surface and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) for safe consumption. Remove from heat and allow the chicken to rest for 5 minutes to let the juices redistribute before slicing into strips.
- Char the Corn: In a small skillet over medium heat, melt the butter. Add the corn kernels and cook for 5-7 minutes, stirring occasionally to ensure even charring and a slight crispiness develops. Season the corn with chili powder, garlic powder, salt, and pepper to taste. Stir well to combine flavors.
- Prepare the Creamy Sauce: In a small bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth and well combined. This sauce will add a tangy, creamy element to the dish.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Layer the sliced grilled chicken on top of the rice, followed by the charred corn. Drizzle each bowl generously with the creamy lime sauce. Sprinkle crumbled queso fresco and chopped cilantro over the top for added flavor and freshness. Serve each bowl with lime wedges to squeeze over before eating.
Notes
- Use white or brown rice depending on your preference or substitute with quinoa for a healthier twist.
- For a spicier kick, add a pinch of cayenne pepper to the corn while cooking.
- Queso fresco can be replaced with feta cheese if unavailable, as they have similar crumbly textures and tangy flavors.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and reheated gently before assembling the bowls.
- Fresh corn can be substituted with frozen corn; just ensure it’s well drained before cooking to avoid excess moisture.
