Description
This Street Corn Chicken Rice Bowl combines the smoky, creamy, tangy essence of Mexican street corn with tender grilled chicken and fluffy rice. It’s a satisfying, meal-prep-friendly dish that bursts with flavor and offers room for delicious customizations.
Ingredients
2 cups cooked white or brown rice
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
2 cups corn kernels (fresh, frozen, or canned)
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon lime juice
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
Optional: diced avocado, sliced jalapeños, hot sauce
Instructions
1. Combine olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Coat chicken breasts and marinate for 15 minutes.
2. Grill or pan-cook the chicken over medium heat for 5–6 minutes per side until fully cooked. Let it rest, then slice.
3. In a hot skillet, add corn and cook undisturbed for 5–7 minutes until lightly charred. Stir occasionally.
4. Mix mayonnaise, sour cream, and lime juice in a small bowl to create the lime crema.
5. Divide cooked rice into bowls. Top with sliced chicken, charred corn, drizzle with lime crema, and sprinkle with cotija cheese and cilantro.
6. Add optional toppings like avocado, jalapeños, or hot sauce.
Notes
For extra flavor, marinate the chicken for up to 2 hours.
Fresh grilled corn on the cob gives the best smoky flavor.
Make it vegetarian by swapping chicken with black beans or roasted cauliflower.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop / Grill
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 5g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: street corn, chicken bowl, meal prep