Description
This Street Corn Chicken Rice Bowl is packed with bold flavors, creamy street corn, and smoky grilled chicken over fluffy rice. It’s quick, delicious, and perfect for weeknights!
Ingredients
Scale
- 2 cups cooked rice (white, brown, or quinoa)
- 2 grilled chicken breasts, diced
- 1 cup fresh or canned corn (drained)
- 1/4 cup crumbled cotija cheese
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Optional: diced jalapeños, hot sauce, black beans, avocado slices
Instructions
- Prepare the rice – Cook according to package instructions, using chicken broth for added flavor.
- Grill the chicken – Season with chili powder, garlic powder, smoked paprika, salt, and pepper. Grill for 5-6 minutes per side until fully cooked, then dice.
- Make the street corn mixture – In a bowl, mix corn, sour cream, mayonnaise, lime juice, chili powder, and salt. Stir well.
- Assemble the bowls – Start with a base of warm rice, add diced grilled chicken, spoon the street corn mixture over, and sprinkle with cotija cheese.
- Garnish and serve – Top with fresh cilantro and extra lime wedges for added freshness.
Notes
- Use rotisserie chicken for an even quicker version.
- Substitute Greek yogurt for sour cream for a healthier twist.
- Grill fresh corn for a smoky, authentic flavor.
- Add black beans or avocado for extra texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired