Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe combines tender chicken, zesty street corn, and perfectly cooked rice for a satisfying and easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed or shredded)
- 2 cups cooked white or brown rice
- 1 cup corn kernels (grilled or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 cup cotija cheese (crumbled)
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (diced, optional)
- Salt and pepper to taste
Instructions
- Cook Chicken: Season the chicken with salt, pepper, chili powder, and smoked paprika. Cook in a skillet over medium heat until fully cooked.
- Prepare Corn Mix: In a bowl, mix corn, mayonnaise, sour cream, lime juice, cotija cheese, chili powder, and smoked paprika.
- Assemble the Bowl: Layer rice in a bowl, followed by the cooked chicken and corn mixture.
- Top & Garnish: Add fresh cilantro, diced jalapeño, and extra cotija cheese on top.
- Serve: Serve warm with lime wedges on the side.
Notes
- Substitute quinoa for rice for a healthier option.
- Use frozen roasted corn for added smoky flavor.
- Adjust spices to suit your heat preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
Find it online: https://elianarecipes.com/street-corn-chicken-rice-bowl-recipe/