Description
The Street Corn Chicken Rice Bowl Recipe is a vibrant and satisfying one-bowl meal that’s perfect for busy weeknights or casual gatherings. This dish brings together juicy grilled chicken, sweet roasted corn, and seasoned rice for a burst of summer flavors in every bite. The creamy corn mixture topped with crumbled cotija cheese and fresh cilantro elevates the taste, making it an instant family favorite. Quick to prepare in just 30 minutes, this customizable recipe fits any occasion, whether served as a main dish or alongside other sides. Enjoy the bold flavors and fresh ingredients that make this bowl a delightful comfort food experience.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- Fresh cilantro, chopped
- Chili powder and smoked paprika for seasoning
Instructions
- Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear for about 6-8 minutes per side until cooked through. Let rest before slicing.
- In a bowl, mix grilled corn, mayonnaise, sour cream, lime juice, half of the cotija cheese, and cilantro; season with salt and pepper.
- Divide cooked rice into four bowls. Top each with sliced chicken and spoon over the corn mixture.
- Garnish with remaining cotija cheese and additional cilantro if desired. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Feel free to substitute chicken with beans for a vegetarian version. Add avocado slices or hot sauce for extra flavor. Prepare components ahead of time for quick assembly.