Description
Experience the vibrant flavors of Mexico with this Street Corn Chicken Rice Bowl Recipe. Combining tender grilled chicken, sweet roasted corn, and seasoned rice, this one-bowl meal bursts with freshness and bold tastes. Perfect for family dinners or casual gatherings, it’s quick to prepare in just 30 minutes. Customize it to suit your preferences by adding veggies or swapping proteins for a delightful culinary experience every time. With healthy ingredients and satisfying flavors, this recipe will impress both friends and family alike.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese (or feta)
Instructions
- Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear for 6-8 minutes per side until cooked through. Let rest before slicing.
- In a mixing bowl, combine grilled corn with mayonnaise, sour cream, lime juice, half the cotija cheese, cilantro, salt, and pepper.
- Divide cooked rice among bowls. Top with sliced chicken and a generous scoop of the corn mixture.
- Garnish with remaining cotija cheese and cilantro; serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg