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Street Corn Chicken Rice Bowl

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A vibrant and flavorful Mexican-inspired bowl featuring charred chicken, sweet corn, creamy street corn sauce, cilantro, and zesty rice. Ready in under 30 minutes and perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 1 1/2 cups cooked rice (white or brown)
  • 1 1/2 cups sweet corn kernels (fresh, frozen, or canned)
  • 1 pound boneless, skinless chicken breasts, sliced into strips
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Optional: 1/4 cup diced red onion
  • Optional: 1/2 avocado, sliced

Instructions

  1. In a bowl, toss chicken strips with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat until cooked through and slightly charred, about 6-8 minutes per side. Set aside.
  2. In a separate bowl, mix mayonnaise, sour cream, half the cotija cheese, half the cilantro, and lime juice to make the street corn sauce.
  3. In a skillet, heat corn kernels over medium heat until lightly charred, about 5 minutes. Stir in the street corn sauce and cook for another 2 minutes. Stir in remaining cilantro and cotija cheese.
  4. Divide rice among bowls. Top with grilled chicken, street corn mixture, and optional red onion and avocado slices. Serve immediately.

Notes

For extra flavor, marinate the chicken for 30 minutes before cooking. Substitute cotija with feta if unavailable. Add a dash of hot sauce for extra heat.

Nutrition

Find it online: https://www.receipster.com/street-corn-chicken-rice-bowl-5/

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