Description
Experience the vibrant flavors of our Street Corn Chicken Rice Bowl Recipe, a delightful fusion that combines grilled chicken, roasted corn, and seasoned rice into one irresistible bowl. Perfect for busy weeknights or casual gatherings, this dish not only dazzles with its colorful presentation but also delivers a satisfying and hearty meal for everyone. The spicy kick from chili powder, the creaminess of cotija cheese, and the zesty lime make every bite a flavor explosion. Best of all, it’s customizable; swap chicken for shrimp or tofu to cater to various dietary preferences. This quick and easy recipe can be prepared in just 30 minutes, making it a go-to choice for those who crave delicious comfort food without the fuss.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- 1. Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear for about 6-8 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
- 2. In a bowl, mix grilled corn with mayonnaise, sour cream, lime juice, half of cotija cheese, and cilantro. Add salt and pepper to taste.
- 3. Divide cooked rice among serving bowls and top with sliced chicken and corn mixture.
- 4. Garnish with remaining cotija cheese and cilantro. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
Keywords: For added flavor, marinate the chicken in lime juice and spices for at least 30 minutes prior to cooking. Feel free to experiment with toppings such as avocado slices or jalapeños for extra zest. Store leftovers in an airtight container; they can last up to three days in the refrigerator.