Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that brings together the flavors of Mexican street corn with tender chicken and fluffy rice. Perfect for a quick and flavorful dinner!
Ingredients
Scale
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 cups cooked and shredded or grilled chicken breast
Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- salt and black pepper to taste
- optional hot sauce or jalapeño slices for garnish
Instructions
- Char the Corn: In a skillet, char the corn over medium-high heat for 3–5 minutes until slightly browned (skip if using grilled corn).
- Make the Street Corn Mixture: In a bowl, combine mayonnaise, sour cream, chili powder, paprika, lime juice, salt, and pepper. Add the charred corn and toss to coat.
- Assemble the Bowls: Start with a base of warm rice, layer with chicken, spoon over the street corn mixture, and top with cotija cheese, cilantro, and green onions. Garnish with hot sauce or jalapeños. Serve hot.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Try it with cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
