Description
This Street Corn Chicken Rice Bowl is packed with juicy, seasoned chicken, tangy street corn, and fluffy rice, bringing the flavors of Mexican street food right to your kitchen. Quick to prepare and customizable to your preferences, this dish is perfect for weeknight dinners or meal prep, offering bold flavors and a satisfying, vibrant meal in just 30 minutes.
Ingredients
For the Bowl:
2 cups cooked rice (white or brown)
1 lb boneless, skinless chicken breast
1 tbsp olive oil
1 cup frozen or fresh corn kernels
¼ cup mayonnaise
2 tbsp sour cream
½ tsp chili powder
¼ tsp smoked paprika
Juice of 1 lime
¼ cup chopped cilantro
¼ 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 over medium-high heat. Cook chicken until golden and fully cooked (165°F internal temperature). Slice into strips. -
Prepare Corn:
In the same skillet, cook corn until slightly charred (about 5-7 minutes). In a bowl, combine the cooked corn with mayonnaise, sour cream, lime juice, smoked paprika, and chili powder. Stir well. -
Assemble Bowl:
In bowls, layer cooked rice as the base. Top with sliced chicken, seasoned corn, crumbled cotija cheese, and chopped cilantro. Serve with lime wedges on the side.
Notes
Vegetarian Version: Replace chicken with tofu or black beans for a plant-based option.
Low-Carb Option: Swap rice for quinoa or cauliflower rice for a healthier alternative.
Extra Heat: Add sliced jalapeños or hot sauce to the corn for a spicy kick.
Customize: Try adding avocado, diced tomatoes, or roasted bell peppers for extra flavor.
