Description
A delicious fusion of tender grilled chicken, creamy street corn, and seasoned rice, served in a bowl for a comforting, flavorful meal. This Street Corn Chicken Rice Bowl combines the essence of Mexican street corn with savory chicken and rice for an unforgettable dish.
Ingredients
Units
Scale
- 2 chicken breasts, grilled and sliced
- 1 cup cooked rice (white or brown)
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling chicken)
Instructions
- Prepare the chicken: Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill the chicken for 6-7 minutes per side, until fully cooked. Slice thinly.
- Make the street corn: In a pan, melt butter over medium heat. Add corn and cook for 3-4 minutes, until slightly charred. Stir in mayonnaise, sour cream, chili powder, and lime juice. Cook for another 2 minutes, and season with salt and pepper to taste.
- Assemble the bowl: In each bowl, place a serving of cooked rice. Top with grilled chicken slices and the street corn mixture.
- Garnish: Sprinkle with crumbled cotija cheese and chopped cilantro. Serve with extra lime wedges.
Notes
- You can use pre-cooked rice or cauliflower rice for a low-carb option.
- For added flavor, top with a drizzle of hot sauce or a sprinkle of chili flakes.
- The dish can be made vegetarian by omitting the chicken and adding black beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg