Description
Street Corn Chicken Rice Bowl is a delicious fusion of flavors that brings together juicy grilled chicken, sweet and tangy street corn, and fluffy white rice, all topped with a zesty creamy lime drizzle. This vibrant dish is perfect for a quick weeknight meal or impressing guests at your next gathering. Each bite bursts with freshness from cilantro and the satisfying crunch of cotija cheese, making this bowl a favorite for lovers of Tex-Mex cuisine. Easy to prepare in under an hour, this recipe is not only wholesome but also visually appealing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups water
- 2 cups frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
Instructions
- Rinse 1 cup of long-grain white rice until water runs clear. Combine with 2 cups water in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.
- Season 2 chicken breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
- In the same skillet, sauté 2 cups frozen corn in olive oil until charred (5-7 minutes). In a bowl, mix corn with mayonnaise, sour cream, lime juice, spices, salt, pepper, cotija cheese, and cilantro.
- Whisk together mayonnaise, sour cream, lime juice, and salt for the creamy drizzle.
- Assemble by dividing rice between two bowls; top with corn mixture and sliced chicken. Drizzle with creamy sauce and garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling/Sautéing
- Cuisine: American, Tex-Mex inspired
Nutrition
- Serving Size: 1 bowl (approximately 370g)
- Calories: 610
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg