Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together perfectly grilled chicken, sweet roasted corn, and seasoned rice. Ideal for busy weeknight dinners or meal prep, this recipe is a delightful canvas for customization. With its bold flavors from chili powder, smoked paprika, and lime juice, every bite bursts with freshness. Whether youβre serving family or hosting friends, this dish will impress with its colorful presentation and satisfying textures.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear for 6-8 minutes per side until cooked through. Allow to rest before slicing.
- In a mixing bowl, combine grilled corn with mayonnaise, sour cream, lime juice, half of the cotija cheese, and cilantro. Mix well and season to taste.
- Divide the cooked rice into serving bowls. Top each bowl with sliced chicken and generous scoops of the corn mixture.
- Sprinkle remaining cotija cheese on top and add more cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: For added texture, consider incorporating diced avocado or fresh salsa as toppings. This dish can easily be made vegetarian by substituting chicken with black beans or extra corn.