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Street Corn Chicken Rice Bowl: A Flavorful Delight!

A delicious and flavorful Street Corn Chicken Rice Bowl featuring tender chicken, charred corn, and a creamy sauce, perfect for a satisfying meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Mexican
Calories: 550

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1 avocado sliced
  • 1/4 teaspoon smoked paprika optional

Method
 

  1. In a large skillet, heat olive oil over medium heat. Season chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
  2. In the same skillet, add the corn and cook for about 3-4 minutes until heated through and slightly charred.
  3. In a small bowl, mix together mayonnaise, sour cream, lime juice, and smoked paprika (if using) until well combined.
  4. To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, avocado slices, and a drizzle of the creamy sauce.
  5. Finish with crumbled cotija cheese and chopped cilantro for garnish.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 21gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
  • Substitute quinoa or brown rice for a healthier grain option.
  • You can also use grilled shrimp or tofu instead of chicken for a different protein choice.

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