Description
This Street Corn Chicken Rice Bowl is a flavorful, easy-to-make meal inspired by Mexican street corn. Juicy, seasoned chicken, creamy corn, and zesty toppings come together over a bed of rice for a satisfying and well-balanced dish. Perfect for meal prep or a quick weeknight dinner, this recipe is packed with smoky spices, lime, and cotija cheese for an irresistible combination!
Ingredients
- 1 lb chicken breast or thighs
- 2 cups cooked rice (jasmine, basmati, or brown rice)
- 1 ½ cups corn (grilled, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp butter
- ¼ cup cotija cheese (or feta as a substitute)
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Cook the Chicken: Season chicken with chili powder, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat until golden brown and fully cooked. Let rest before slicing.
- Prepare the Corn: In the same skillet, melt butter and add the corn. Sauté until slightly charred. Stir in mayonnaise, sour cream, lime juice, and a sprinkle of chili powder.
- Assemble the Bowls: Place a scoop of rice in each bowl. Add sliced chicken and the creamy street corn mixture on top.
- Garnish: Sprinkle with cotija cheese, fresh cilantro, and green onions. Add extra lime juice for a zesty kick.
Notes
- Protein Swap: Try grilled shrimp, steak, or tofu for variety.
- Spice Level: Add cayenne pepper or hot sauce for more heat.
- Low-Carb Option: Serve over cauliflower rice or a bed of lettuce.
- Cheese Alternatives: Use feta or Parmesan if cotija isn’t available.
- Extra Toppings: Add sliced avocado, black beans, or a drizzle of hot sauce for more flavor.
