Description
Savor the Street Corn Chicken Rice Bowl, a smoky Mexican delight. This quick recipe blends juicy chicken with charred corn and fluffy rice. Ideal for meal prep, it’s packed with bold flavors. The creamy topping and fresh cilantro add a festive touch. Pair with lime for a zesty kick!
Ingredients
1 ½ lbs (680g) boneless, skinless chicken breasts
2 cups (370g) long-grain white rice
2 cups (300g) corn kernels (fresh, frozen, or canned)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup (120g) sour cream
¼ cup (60g) mayonnaise
1 tablespoon lime juice
½ cup (60g) crumbled cotija cheese
¼ cup chopped cilantro
Lime wedges (for serving)
Instructions
1. Mix 1 tablespoon olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken and marinate for 15-30 minutes.
2. Cook rice with water or broth per package instructions, then fluff and set aside.
3. Cook marinated chicken in a skillet or grill pan for 6-8 minutes per side until 165°F, then rest and slice.
4. Char corn in the skillet for 5-7 minutes, then mix with half of a sauce made from sour cream, mayonnaise, and lime juice.
5. Divide rice into four bowls, top with chicken and corn mixture, drizzle with remaining sauce, and add cotija and cilantro.
6. Serve with lime wedges.
Notes
Char corn on a grill for extra smokiness.
Use Greek yogurt instead of sour cream for a lighter option.
Add avocado or jalapeños for extra flavor.
Store components separately to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg