Description
This Street Corn Chicken Rice Bowl recipe combines the flavors of Mexican street corn with seasoned chicken served over a bed of white rice for a delicious and satisfying meal.
Ingredients
Scale
For the Chicken:
- 2 cups cooked white rice
- 2 boneless skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1 jalapeño, diced (optional)
- Hot sauce to taste
Instructions
- Prepare the Chicken: Toss diced chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Cook in a skillet until fully cooked and slightly browned.
- Make the Street Corn Mixture: Combine corn, mayonnaise, sour cream, cotija cheese, garlic powder, lime juice, cilantro, jalapeño, and hot sauce.
- Assemble the Bowls: Divide cooked rice between bowls. Top with seasoned chicken and spoon street corn mixture over each bowl. Garnish as desired.
Notes
- For added flavor, grill the corn before mixing or swap in grilled chicken.
- Brown rice or cauliflower rice can be used as substitutes.
- Adjust spice level with more or less jalapeño and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
