Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines the vibrant, smoky flavors of Mexican street corn with juicy grilled chicken and seasoned rice, creating a delicious and satisfying meal. The combination of grilled chicken, creamy street corn, and zesty toppings makes for a perfect dinner or meal prep dish. It’s quick, easy, and full of flavor, ideal for any occasion!
2 chicken breasts, grilled and sliced
1 cup cooked rice (white or brown)
2 cups corn kernels (fresh or frozen)
1 tablespoon butter
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon chili powder
1 teaspoon smoked paprika
1 lime, juiced
1/4 cup cilantro, chopped
1/4 cup cotija cheese, crumbled
Salt and pepper, to taste
1 tablespoon olive oil (for grilling chicken)
Directions:
1. Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill for 6-7 minutes per side until fully cooked. Slice thinly.
2. In a pan, melt butter over medium heat. Add corn and cook for 3-4 minutes until slightly charred. Stir in mayonnaise, sour cream, chili powder, and lime juice. Cook for another 2 minutes. Season with salt and pepper.
3. In each bowl, place a serving of cooked rice. Top with sliced chicken and the street corn mixture.
4. Garnish with cotija cheese and chopped cilantro. Serve with extra lime wedges.
Prep Time: 10 minutes
Kcal: 450 kcal