Description

Street Corn Chicken Rice Bowls are a vibrant, flavorful, and hearty meal featuring juicy grilled chicken paired with creamy, spicy street corn, layered over fluffy rice. This quick-to-prepare dish combines smoky, zesty, and fresh flavors, perfect for busy weeknights or special gatherings, offering a satisfying blend of textures and colors that everyone will love.

Ingredients

Scale

Protein

Chicken breasts or thighs (about 1 lb)

Street Corn Mixture

Fresh corn kernels, about 2 cups (or thawed frozen corn)
2 tbsp mayonnaise
2 tbsp sour cream
Juice of 1 lime (about 2 tbsp)
1 tsp chili powder
1 tsp smoked paprika
Salt to taste

Rice Base

2 cups cooked white or brown rice

Garnishes

1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco or feta cheese
Wedges of lime (for serving)

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Instructions

Prepare the Street Corn Mixture: Lightly char 2 cups of corn kernels in a hot skillet with a little oil until golden. Stir in 2 tablespoons each of mayonnaise and sour cream, juice of 1 lime, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and salt to taste. Mix until all corn is coated in the creamy, spicy sauce.
Cook the Chicken: Season chicken breasts or thighs with salt, pepper, and a pinch of chili powder. Grill or pan-sear over medium-high heat for about 5-7 minutes per side until cooked through and juicy. Let the chicken rest before slicing to retain moisture.
Prepare the Rice Base: Cook 2 cups of rice according to package instructions or use leftover rice. Fluff with a fork and keep warm as the base of the bowl.
Assemble the Bowls: Spoon a generous portion of rice into serving bowls. Top with sliced chicken and a hearty scoop of the creamy street corn mixture. Sprinkle with chopped cilantro and crumbled queso fresco or feta cheese. Finish with a wedge of lime squeezed over the top for brightness.

Notes

Use fresh corn when possible for best sweetness and texture.
Let chicken rest after cooking to keep it juicy and tender.
Toast chili powder and smoked paprika lightly before adding for enhanced flavor.
Adjust the amount of mayonnaise and sour cream to customize sauce thickness.
Grate lime zest into the street corn sauce for extra zing.
Frozen corn can be substituted but should be thawed and drained well to avoid excess moisture.
Queso fresco can be substituted with feta or cotija cheese for similar texture and flavor.
This recipe is naturally gluten free when using plain rice and gluten-free spices.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, Searing
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg