Street Corn Chicken Rice Bowl Recipe: An Amazing Ultimate Guide
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 0 hours
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound chicken breasts, boneless and skinless
- 1 cup corn, grilled or canned (drained)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 lime, zested and juiced
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
Creating the Street Corn Chicken Rice Bowl is an effortless process when following these simple steps:
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, garlic, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Allow the chicken to marinate for 20 minutes.
- Cook the Rice: While the chicken is marinating, prepare the rice according to the package instructions. Once cooked, set it aside and keep it warm.
- Grill the Chicken: Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for 7-8 minutes on each side, or until fully cooked and no longer pink in the center. Once done, let it rest for a few minutes before slicing.
- Prepare the Street Corn: In a bowl, mix the corn, mayonnaise, lime juice, lime zest, and cotija cheese. Stir well to combine until the corn is evenly coated.
- Assemble the Bowl: In each serving bowl, add a generous scoop of rice. Top with sliced grilled chicken and a ladle of the corn mixture.
- Garnish: Sprinkle chopped cilantro on top for added freshness. Serve with lime wedges for an extra zesty kick.
Nutrition
- Serving Size: 4
- Calories: 500 kcal
- Fat: 25g
- Protein: 30g