Street Corn Chicken Rice Bowl
Elevate your weeknight meals with this vibrant and delicious Street Corn Chicken Rice Bowl. This dish combines tender chicken, charred corn, and fluffy rice, all topped with a creamy dressing that captures the essence of street corn. It’s not just a feast for the palate but also visually appealing, making it a perfect choice for busy evenings or casual gatherings. With its simple ingredients and quick preparation, this recipe will quickly become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 cup white or brown rice
- 1 pound boneless chicken breasts
- 2 cups fresh or canned corn
- ½ cup mayonnaise (or Greek yogurt)
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup crumbled Cotija cheese
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Rinse the rice under cold water until clear. Cook according to package instructions. Set aside.
- Season chicken with salt, pepper, and chili powder. Grill or sauté over medium heat for about 6–7 minutes per side until cooked through. Let it rest before slicing.
- In a skillet, sauté corn in olive oil over medium-high heat until slightly charred (about 5–6 minutes).
- In a small bowl, mix mayonnaise (or Greek yogurt), lime juice, cilantro, salt, and additional chili powder until creamy.
- In bowls, layer rice, sliced chicken, and sautéed corn. Drizzle with dressing and top with Cotija cheese.
- Garnish with extra cilantro leaves and lime wedges.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg