Description
A flavorful Street Corn Chicken Rice Bowl featuring grilled chicken, charred corn seasoned with chili and garlic powders, served over a bed of rice and topped with a creamy lime sauce, crumbled queso fresco, and fresh cilantro. This easy and vibrant dish offers a perfect balance of smoky, tangy, and savory flavors in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
Rice and Corn
- 1 cup cooked rice (white, brown, or your choice)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp butter
- 1 tsp chili powder
- ½ tsp garlic powder
Creamy Sauce
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
Toppings and Garnish
- ¼ cup crumbled queso fresco (or feta cheese)
- 1 tbsp chopped cilantro
- ½ lime, cut into wedges (for serving)
Instructions
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil to coat evenly. Place the chicken on the hot grill or skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Slice the Chicken: After resting, slice the chicken breasts into strips suitable for serving in a bowl.
- Char the Corn: Heat a small skillet over medium heat and melt the butter. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, allowing the corn to become charred and slightly crispy. Season the corn with chili powder, garlic powder, salt, and pepper, mixing well to combine flavors.
- Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, and lime juice until smooth and well combined. This sauce will add a refreshing, tangy creaminess to the bowls.
- Assemble the Bowls: Begin by placing a bed of cooked rice into each serving bowl. Add the sliced grilled chicken and top with the charred corn. Drizzle the creamy sauce evenly over the ingredients.
- Add Toppings and Garnish: Sprinkle crumbled queso fresco and chopped cilantro on top. Serve each bowl with lime wedges on the side to squeeze over for an extra burst of freshness.
Notes
- For a healthier option, use brown rice or cauliflower rice.
- Chicken can be swapped for tofu or a plant-based protein to make this dish vegetarian.
- Queso fresco can be substituted with feta cheese if unavailable.
- If fresh corn is unavailable, frozen corn kernels work well; just ensure to char them adequately.
- Adjust chili powder quantity to suit your preferred spice level.
- Leftover components can be stored separately for meal prep and assembled just before eating.
