Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe is a hearty, flavorful dish featuring grilled chicken, zesty street corn, and perfectly seasoned rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 cup frozen or fresh corn kernels
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- Salt and pepper, to taste
Instructions
- Cook Chicken: Season chicken with salt, pepper, and chili powder. Heat olive oil in a skillet and cook chicken until golden and fully cooked (165°F internal temp). Slice into strips.
- Prepare Corn: In a skillet, cook corn until slightly charred. Mix with mayonnaise, sour cream, lime juice, smoked paprika, and chili powder.
- Assemble Bowl: Layer rice in bowls, top with chicken, seasoned corn, crumbled cotija cheese, and chopped cilantro. Serve with lime wedges.
Notes
- Substitute chicken with tofu for a vegetarian version.
- Add diced avocado or jalapeños for extra flavor.
- Use quinoa or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 470mg
Find it online: https://amandarecipes.com/street-corn-chicken-rice-bowl-recipe/