Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe combines grilled chicken, flavorful Mexican street corn, and fluffy rice into a wholesome, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling & Assembling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice
- 2 grilled chicken breasts (diced)
- 1 cup cooked corn (grilled or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp chopped cilantro
- Salt and pepper (to taste)
Instructions
- Cook rice according to package instructions and set aside.
- Grill or cook chicken breasts, then dice into bite-sized pieces.
- In a mixing bowl, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and cilantro. Mix well.
- Assemble the bowl: Add rice as the base, top with diced chicken, and spoon the street corn mixture over the top.
- Garnish with extra cotija cheese, cilantro, and a squeeze of lime. Serve warm.
Notes
- For extra spice, add diced jalapeños or a drizzle of hot sauce.
- Swap sour cream with Greek yogurt for a healthier twist.
- Use brown rice or quinoa for a whole-grain option.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 480mg
Find it online: https://katyrecipes.com/street-corn-chicken-rice-bowl-recipe/