Description
Discover the ultimate Street Corn Chicken Rice Bowl recipe! Easy to make, bursting with flavors, and perfect for quick dinners or meal prep.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 cups (400 g) cooked rice (white or jasmine)
- 2 cups (340 g) corn (fresh, frozen, or canned)
- 2 tablespoons mayonnaise (or Greek yogurt for a healthier option)
- 1 tablespoon sour cream
- ½ cup (60 g) cotija cheese (or feta as a substitute)
- 1 teaspoon chili powder
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: avocado slices, chopped cilantro, lime wedges
Instructions
- Combine olive oil, smoked paprika, garlic, chili powder, lime juice, salt, and pepper in a bowl.
- Add chicken and marinate for at least 15 minutes.
- Grill or pan-sear the chicken over medium heat until cooked through (165°F internal temperature).
- Set aside to rest, then slice or shred.
- Cook rice according to package instructions.6
- Optional: Use chicken broth instead of water for added flavor.7
- In a bowl, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, and chili powder.
- Mix well and set aside.
- Add a base of cooked rice to a bowl..
- Layer with chicken slices and the street corn mixture.
- Garnish with avocado slices, chopped cilantro, and lime wedges.12
- Optional: Drizzle with hot sauce for extra heat.
Notes
Pros:
– Easy to prepare with simple ingredients.
– Highly customizable for various dietary needs.
– Ideal for meal prepping.
– Balanced meal with protein, carbs, and healthy fats.
– Kid-friendly and visually appealing.
Cons:
– Requires multiple cooking steps (rice, chicken, and corn).
– Cotija cheese may be hard to find in some regions.
– Might not suit dairy-free diets without substitutions.
– Corn charring might be challenging without a grill or stovetop flame.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Main Course
- Cuisine: Mexican-Inspired
