Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe combines perfectly seasoned grilled chicken, creamy street-style corn mixture, and fluffy white rice into a flavorful, satisfying, and easy-to-make one-bowl meal with a Mexican twist. It’s great for quick dinners and customizable with various toppings and sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling, Pan-Searing, Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
For the Rice Base
- 1 cup cooked white rice
For the Corn Mixture
- 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)
For Seasoning
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Final Touches
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season the boneless, skinless chicken breasts evenly with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear over medium-high heat until cooked through, about 6-8 minutes per side or until an internal temperature of 165°F (74°C) is reached. Let the chicken rest for 5 minutes before slicing into strips to retain juiciness.
- Make the Corn Mixture: In a mixing bowl, combine the grilled corn kernels with mayonnaise, sour cream, lime juice, half of the crumbled cotija cheese, and chopped fresh cilantro. Mix well and season with salt and pepper to taste, adjusting lime juice as desired for brightness.
- Assemble the Bowls: Divide the cooked white rice evenly into serving bowls. Top each bowl with sliced grilled chicken, followed by a generous scoop of the creamy corn mixture.
- Garnish Your Dish: Sprinkle the remaining cotija cheese over each assembled bowl. Add extra chopped cilantro for freshness and include a lime wedge on the side for squeezing additional lime juice if desired.
- Serve: Serve the Street Corn Chicken Rice Bowls warm immediately for the best flavor and texture. Enjoy your delicious, hearty, and flavorful meal.
Notes
- Use fresh grilled corn on the cob if possible for a smoky sweetness instead of canned corn.
- Marinate chicken breasts in lime juice and spices for at least 30 minutes to enhance flavor.
- Taste and adjust the corn mixture seasoning before serving to suit your preferences.
- Experiment with toppings such as diced tomatoes, jalapeños, avocado slices, hot sauce, or pickled red onions for extra layers of flavor and texture.
- Prepare chicken and corn mixture ahead of time for quick weeknight meals; reheat before assembling.
- Store leftovers in airtight containers and refrigerate up to 3 days; freeze components separately for best results.
- Serve everything warm to avoid a less enjoyable cold dish experience.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: street corn chicken rice bowl, grilled chicken bowl, Mexican rice bowl, street corn recipe, easy chicken dinner, one bowl meal, cotija cheese recipe
