Description
This Street Corn Chicken Rice Bowl is a vibrant, satisfying dish that brings together smoky grilled chicken, creamy and tangy Mexican-style street corn, and fluffy rice. It’s easy to make, packed with flavor, and perfect for meal prep or a quick weeknight dinner!
Ingredients
Scale
For the Grilled Chicken:
- 2 chicken breasts (grilled and sliced)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt & pepper (to taste)
For the Street Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- Salt & pepper (to taste)
For the Bowl:
- 1 cup cooked rice (white or brown)
- ¼ cup cilantro (chopped)
- ¼ cup cotija cheese (crumbled)
- Extra lime wedges (for serving)
Instructions
1. Grill the Chicken
- Heat olive oil in a grill pan over medium-high heat.
- Season chicken breasts with salt, pepper, and smoked paprika.
- Grill for 6-7 minutes per side, or until fully cooked.
- Let rest for 5 minutes before slicing thinly.
2. Make the Street Corn
- In a skillet, melt butter over medium heat.
- Add corn kernels and cook for 3-4 minutes, stirring occasionally, until slightly charred.
- Stir in mayonnaise, sour cream, chili powder, and lime juice.
- Cook for another 2 minutes, then season with salt and pepper to taste.
3. Assemble the Bowl
- In each serving bowl, add a portion of cooked rice.
- Top with sliced grilled chicken and street corn mixture.
4. Garnish & Serve
- Sprinkle with crumbled cotija cheese and chopped cilantro.
- Serve with extra lime wedges for a fresh, zesty kick!
Notes
- Prefer a smoky kick? Add a pinch of chipotle powder to the street corn for extra depth.
- Swap the protein: Use grilled shrimp, steak, or tofu for a different variation.
- Make it spicier: Add sliced jalapeños or a drizzle of hot sauce.
- Meal Prep Friendly: Store components separately and assemble before serving.