Street Corn Chicken Rice Bowl Recipe
This street corn chicken rice bowl recipe combines juicy chicken, creamy street corn, and fresh toppings for a hearty, flavorful dish. Perfect for weeknight dinners or meal prep, this recipe is easy, quick, and packed with Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 chicken breasts (grilled or cooked, diced)
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ¼ cup chopped cilantro
- ½ cup crumbled cotija cheese
- Salt and pepper to taste
- Optional toppings: diced avocado, hot sauce, jalapeños
Instructions
- Prepare the Chicken: Grill or cook the chicken breasts, season with salt, pepper, and chili powder, then dice into bite-sized pieces.
- Make the Street Corn Mix: In a bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cilantro. Stir well and season with salt and pepper.
- Assemble the Rice Bowl: Divide cooked rice into serving bowls. Add chicken and the prepared street corn mixture on top.
- Garnish: Sprinkle with crumbled cotija cheese, additional cilantro, and optional toppings like diced avocado or jalapeños.
- Serve warm and enjoy!
Notes
- You can use rotisserie chicken or leftover grilled chicken to save time.
- For added heat, sprinkle in cayenne pepper or serve with your favorite hot sauce.
- Brown rice or cauliflower rice are great substitutes for white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
Find it online: https://sandrarecipes.com/street-corn-chicken-rice-bowl-recipe/