Description
A flavorful and easy-to-make Street Corn Chicken Rice Bowl that combines grilled chicken, sweet corn, creamy dressing, and tangy lime for a vibrant, satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 cup cooked rice
- 1 cup grilled chicken, diced
- 1 cup corn kernels (fresh or grilled)
Dressing and Garnish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until the mixture is smooth and well combined. This creamy dressing will coat the rice and other ingredients, adding tang and spice.
- Combine main ingredients: Add the cooked rice, diced grilled chicken, and corn kernels to the bowl with the dressing. Toss everything together thoroughly so that each component is evenly coated with the flavorful mixture.
- Add cheese and herbs: Stir in half of the crumbled cotija cheese and chopped cilantro into the rice mixture, keeping the other half for garnish. This adds a salty, fresh touch to the bowl.
- Serve and garnish: Portion the mixture into serving bowls and top with the remaining cotija cheese and cilantro. Optionally, sprinkle an extra pinch of chili powder to enhance the flavor and presentation.
- Enjoy immediately: Serve the street corn chicken rice bowls immediately to enjoy the fresh, creamy, and spicy flavors at their best.
Notes
- For best flavor, use freshly grilled chicken and corn kernels. If fresh corn is not available, canned or frozen can be used after thawing.
- Cotija cheese can be substituted with feta or queso fresco if necessary.
- Adjust chili powder according to your preferred spice level.
- This dish is great for meal prep; store leftovers covered in the refrigerator for up to 2 days.
- Can be served warm or at room temperature.
