Street Corn Chicken Rice Bowl Recipe
This meal brings together grilled chicken, charred corn, fluffy rice, and a zesty, creamy sauce for an incredibly satisfying bite.
Ingredients
- 2 Chicken breasts (grilled and sliced)
- 1 cup Cooked rice (white or brown)
- 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
- 1/4 cup Cilantro (chopped)
- 1/4 cup Cotija cheese (crumbled)
- Salt and pepper to taste
- 1 tablespoon Olive oil for grilling chicken
Instructions
- Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
- Season 2 chicken breasts with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon smoked paprika.
- Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°F (74°C). Slice into thin strips and set aside.
- 2 tablespoons of butter should be melted in a large skillet over medium heat.
- Add 2 cups of corn kernels and cook for 3–4 minutes, stirring occasionally, until lightly charred.
- Mix in 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 teaspoon chili powder, and the juice of 1 lime. Cook for 2 more minutes, then season with salt and pepper to taste.
- Divide 2 cups of cooked rice evenly among serving bowls.
- Top each bowl with sliced grilled chicken and a generous scoop of the street corn mixture.
- Sprinkle each bowl with ¼ cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro. You can serve this dish with lime wedges on the side for an extra zesty kick.