Best Street Corn Chicken Rice Bowl That’s Creamy, Smoky & Easy
A delicious fusion of tender grilled chicken, creamy street corn, and seasoned rice, served in a bowl for a comforting, flavorful meal. This Street Corn Chicken Rice Bowl combines the essence of Mexican street corn with savory chicken and rice for an unforgettable dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled, Sautéed
- Cuisine: Mexican-inspired
Ingredients
- 2 chicken breasts, grilled and sliced
- 1 cup cooked rice (white or brown)
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling chicken)
Instructions
1. Prepare the chicken: Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill the chicken for 6-7 minutes per side, until fully cooked. Slice thinly.
2. Make the street corn: In a pan, melt butter over medium heat. Add corn and cook for 3-4 minutes, until slightly charred. Stir in mayonnaise, sour cream, chili powder, and lime juice. Cook for another 2 minutes, and season with salt and pepper to taste.
3. Assemble the bowl: In each bowl, place a serving of cooked rice. Top with grilled chicken slices and the street corn mixture.
4. Garnish: Sprinkle with crumbled cotija cheese and chopped cilantro. Serve with extra lime wedges.
Notes
You can use pre-cooked rice or cauliflower rice for a low-carb option.
For added flavor, top with a drizzle of hot sauce or a sprinkle of chili flakes.
The dish can be made vegetarian by omitting the chicken and adding black beans.