Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken, sweet corn, and creamy, tangy street corn-inspired toppings over a bed of rice. It’s an easy, flavorful bowl perfect for lunch or dinner and can be customized with white or brown rice.
Ingredients
- 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)
Instructions
- Grill chicken breasts with olive oil, salt, and pepper until cooked through, then slice.
- In a skillet, heat butter and sauté corn with chili powder and smoked paprika until slightly charred. Remove from heat and stir in mayonnaise, sour cream, and lime juice.
- Place cooked rice in bowls, top with grilled chicken and the street corn mixture.
- Sprinkle with chopped cilantro and cotija cheese.
- Serve immediately and enjoy.
Notes
- Can use pre-cooked rotisserie chicken for a quicker version.
- Adjust chili powder to your desired heat level.
- Add avocado slices or sliced jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch / Dinner
- Method: Grill / Skillet
- Cuisine: Mexican / Tex-Mex