Description
The Street Corn Chicken Rice Bowl is a flavorful and satisfying meal inspired by the vibrant taste of Mexican street corn. This dish combines juicy grilled chicken, smoky charred corn, fluffy rice, and a creamy, tangy sauce for a perfect balance of textures and flavors. It’s an easy and delicious option for lunch or dinner, packed with protein and fresh ingredients.
Ingredients
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 chicken breasts, grilled and sliced
- 1 cup corn (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 jalapeño, sliced (optional for heat)
- 1 tbsp olive oil (for cooking the corn, if needed)
Instructions
- If using fresh corn, char it on a skillet or grill over medium-high heat until slightly blackened, about 5-7 minutes. If using canned or frozen corn, drain and heat it in a pan with a little olive oil until golden brown.
- In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper to make the sauce.
- Grill the chicken breasts until fully cooked, about 6-7 minutes per side, depending on thickness. Let rest for a few minutes before slicing.
- Assemble the rice bowls by dividing the cooked rice into serving bowls.
- Top each bowl with grilled chicken slices and charred corn.
- Drizzle the creamy sauce over the top and sprinkle with cotija cheese and fresh cilantro.
- Add sliced jalapeños if desired and serve immediately.
Notes
- For extra heat, add extra jalapeños, hot sauce, or a sprinkle of cayenne pepper.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Vegetarian Version: Swap chicken for black beans, chickpeas, or grilled tofu.
- Extra Protein: Add a fried or poached egg on top for an extra protein boost.
- Dairy-Free: Replace cotija cheese with a dairy-free alternative or nutritional yeast for a similar umami flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. If using fresh toppings like cilantro or jalapeños, add them after reheating for the best taste.
