Description
A flavorful and hearty Street Corn Chicken Rice Bowl, combining seasoned grilled chicken, creamy Mexican-style street corn, and fluffy rice for a delicious, satisfying meal.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups cooked white rice
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Lime wedges for serving
Instructions
- Preheat grill or grill pan to medium-high heat.
- Rub chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Grill chicken for 6–8 minutes per side or until fully cooked. Let rest, then slice.
- In a bowl, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and diced red onion.
- To assemble, divide rice into bowls.
- Top each bowl with sliced grilled chicken and a generous scoop of street corn mixture.
- Garnish with additional cilantro, cotija cheese, and lime wedges.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quicker meal.
- Substitute Greek yogurt for a lighter street corn sauce.
- Add jalapeños for an extra kick of heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg