Description
This Street Corn Chicken Rice Bowl is a vibrant and delicious meal inspired by the flavors of Mexican street corn. Featuring seasoned chicken, creamy dressing, and a medley of fresh toppings, it’s a quick and satisfying dish perfect for any day of the week.
Ingredients
For the Chicken:
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Dressing:
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- ½ teaspoon paprika
For the Bowls:
- 2 cups cooked rice
- 1 cup cooked corn kernels
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1️⃣ Cook the chicken:
Season the diced chicken with chili powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Remove from heat and set aside.
2️⃣ Prepare the dressing:
In a small bowl, whisk together the sour cream, mayonnaise, minced garlic, and paprika until smooth. Set aside.
3️⃣ Assemble the bowls:
Divide the cooked rice evenly among four bowls. Top each bowl with an equal portion of the cooked chicken and corn kernels.
4️⃣ Add toppings:
Drizzle the prepared creamy dressing over each bowl. Sprinkle with crumbled cotija cheese and chopped cilantro.
5️⃣ Serve:
Serve the bowls with a lime wedge for squeezing over the top just before eating. Enjoy the burst of flavors in every bite!
Notes
- Corn options: Use fresh, canned, or frozen corn. For extra flavor, grill or char the corn before adding to the bowls.
- Make it spicy: Add a dash of hot sauce or a sprinkle of cayenne pepper to the dressing for a kick.
- Protein swap: Substitute chicken with shrimp, tofu, or black beans for a different protein option.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4