Description
A flavorful and hearty Street Corn Chicken Rice Bowl featuring grilled chicken, seasoned rice, and Mexican-style street corn topped with a zesty crema and fresh toppings.
Ingredients
Units
Scale
- 2 cups cooked white or brown rice
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn kernels (grilled or canned, drained)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced red onion
- 1/2 avocado, sliced
- Optional: jalapeño slices for garnish
Instructions
- Preheat grill or skillet to medium-high heat.
- Season chicken breasts with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Grill or cook chicken for 6–7 minutes per side or until fully cooked. Remove and let rest before slicing.
- In a bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder to create the crema.
- In a separate bowl, combine corn, cotija cheese, chopped cilantro, and a spoonful of the crema. Mix well to make the street corn topping.
- Divide cooked rice into bowls.
- Top rice with sliced chicken, street corn mixture, diced red onion, avocado slices, and jalapeño if using.
- Drizzle with remaining crema and garnish with extra cotija and cilantro if desired.
Notes
- You can substitute grilled shrimp or tofu for chicken for a pescatarian or vegetarian version.
- Use pre-cooked or leftover rice to save time.
- For extra heat, add a dash of hot sauce or chopped jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 105mg