Description
This Street Corn Chicken Rice Bowl is a quick, flavorful meal that brings the bold taste of Mexican street corn together with juicy chicken and fluffy rice—perfect for weeknights or meal prep!
Ingredients
Scale
- 1 cup cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season and Cook Chicken: Toss diced chicken with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat, cook chicken for 6–8 minutes until fully cooked. Set aside.
- Char Corn: In the same skillet, sauté corn for 3–4 minutes until lightly charred.
- Make Sauce: In a bowl, mix mayonnaise and lime juice until smooth.
- Assemble Bowls: Add cooked rice to each bowl, then top with cooked chicken and corn. Drizzle lime mayo over the top and sprinkle with cotija cheese and cilantro.
- Serve: Garnish with lime wedges and serve immediately.
Notes
Substitute chicken with black beans or grilled vegetables for a vegetarian version. Add jalapeños for heat or use cauliflower rice for a low-carb twist. Prep components ahead, but assemble just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg