Description
Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that beautifully combines the irresistible flavors of Mexican street corn with succulent chicken and fluffy rice. This easy-to-make recipe is perfect for busy weeknights or casual gatherings, offering a delightful blend of sweet, savory, and tangy notes in every bite. Picture a warm bowl filled with juicy chicken drizzled in a creamy sauce, topped with fresh cilantro and charred corn that adds an enjoyable crunch. Quick to prepare and highly customizable, this dish will impress your family and friends while bringing a taste of street food right into your kitchen.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 ears of fresh corn on the cob (or 1 cup frozen corn)
- 2 cups cooked jasmine or basmati rice
- Juice of 1 lime
- Fresh cilantro for garnish
- 1 tsp chili powder
- 1 tsp cumin
- ¼ cup mayonnaise
- ¼ cup sour cream
Instructions
- Gather all ingredients; cook rice according to package instructions until fluffy.
- Season chicken with chili powder and cumin; cook in a skillet over medium-high heat for 6-7 minutes per side until fully cooked.
- Char corn on an outdoor grill or in another pan until slightly blackened; cut kernels off the cob.
- Mix mayonnaise, sour cream, and lime juice in a bowl until smooth.
- Assemble bowls by layering rice, sliced chicken, charred corn, drizzling sauce on top, and garnishing with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 580
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg