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Street Corn Chicken Rice Bowl

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4.3 from 24 reviews

A delicious fusion of tender grilled chicken, creamy Mexican street corn, and seasoned rice, served in a bowl for a comforting and flavorful meal. This Street Corn Chicken Rice Bowl melds smoky grilled chicken with the tangy, spicy street corn and fluffy rice for an unforgettable Mexican-inspired dish.

Ingredients

Scale

Chicken

  • 2 chicken breasts, grilled and sliced
  • 1 tablespoon olive oil (for grilling chicken)
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika

Rice

  • 1 cup cooked rice (white or brown)

Street Corn Mixture

  • 2 cups corn kernels (fresh or frozen)
  • 1 tablespoon butter
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon chili powder
  • 1 lime, juiced
  • Salt and pepper, to taste

Garnish

  • 1/4 cup cilantro, chopped
  • 1/4 cup cotija cheese, crumbled
  • Extra lime wedges (optional)

Instructions

  1. Prepare the chicken: Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill the chicken for 6-7 minutes per side until fully cooked. Remove from heat and slice thinly.
  2. Make the street corn: In a separate pan, melt butter over medium heat. Add corn kernels and cook for 3-4 minutes until slightly charred. Stir in mayonnaise, sour cream, chili powder, and lime juice. Continue cooking 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 the sliced grilled chicken and the prepared street corn mixture.
  4. Garnish: Sprinkle crumbled cotija cheese and chopped cilantro over each bowl. Serve with extra lime wedges for added zest.

Notes

  • You can use pre-cooked rice or substitute with cauliflower rice for a low-carb option.
  • For added flavor, top with a drizzle of hot sauce or a sprinkle of chili flakes.
  • The dish can be made vegetarian by omitting the chicken and adding black beans instead.