Description
This street corn chicken rice bowl is creamy, smoky, and zesty, combining juicy seasoned chicken, cheesy street corn, and fluffy rice for a hearty, comforting meal that’s quick and customizable.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- For the street corn topping:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta)
- 2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- For serving:
- 3 cups cooked white or brown rice
- Avocado slices (optional)
- Extra cilantro and lime wedges for garnish
Instructions
- Season chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Grill or pan-sear over medium-high heat for 6–8 minutes per side until fully cooked. Let rest, then slice.
- Char corn in a skillet or on the grill until lightly browned.
- In a bowl, mix corn with mayonnaise, sour cream, cotija cheese, lime juice, cayenne, and cilantro to make the street corn topping.
- Assemble bowls by layering rice on the bottom, topping with sliced chicken, and adding a scoop of the street corn mixture.
- Garnish with avocado slices, extra cilantro, and lime wedges before serving.
Notes
- Swap rice with quinoa or cauliflower rice for variety.
- Add black beans or pinto beans for extra protein and fiber.
- Mix hot sauce into the corn topping for more spice.
- Use Greek yogurt instead of sour cream for a lighter version.
- Store chicken, rice, and corn topping separately for best freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
