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Street Corn Chicken Rice Bowl: A Flavor Explosion You’ll Love!

A delicious and vibrant Street Corn Chicken Rice Bowl that combines tender chicken, charred corn, and creamy sauce over a bed of rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the skillet and let it rest for a few minutes before slicing.
  2. In the same skillet, add the corn and cook for about 3-4 minutes until heated through and slightly charred. Remove from heat.
  3. In a small bowl, mix together the mayonnaise and lime juice to create a creamy sauce.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top each with sliced chicken, charred corn, a drizzle of the creamy sauce, crumbled cotija cheese, and chopped cilantro. Add avocado slices on top.
  5. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 21gCholesterol: 80mgSodium: 500mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
  • Substitute the chicken with grilled shrimp or tofu for a different protein option.

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