Best Street Corn Chicken Rice Bowl
Savor the flavors of Mexico with this delicious Street Corn Chicken Rice Bowl! Quick, healthy, and customizable—perfect for any meal.
Ingredients
- 1 cup cooked jasmine rice or brown rice
- 2 cups fresh corn kernels frozen works too
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- Juice of 1 lime
- ¼ cup crumbled cotija cheese or feta/parmesan
- Fresh cilantro leaves
- Sliced red onion
- Optional: avocado slices jalapeños
Instructions
- Cook the Rice : Prepare the rice according to package instructions. For extra flavor, use chicken broth instead of water.
- Marinate and Grill the Chicken : Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a skillet over medium-high heat for 6-7 minutes per side, or until fully cooked. Let rest, then slice.
- Prepare Street Corn Topping : In the same skillet, sauté corn kernels until slightly charred. Stir in mayonnaise, sour cream, lime juice, and cotija cheese until creamy. Season with salt if needed.
- Assemble the Bowls : Divide rice among four bowls. Top with sliced chicken, street corn mixture, and desired toppings like cilantro, red onion, and avocado. Serve immediately with lime wedges on the side.