Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl transforms the classic Mexican street corn into a satisfying and wholesome main meal. It's a vibrant, flavor-packed dish perfect for busy weeknights, offering a healthy yet indulgent experience. The recipe is also incredibly versatile and ideal for meal prepping.
Equipment
- grill pan
- outdoor grill
- Skillet
- cutting board
Ingredients
Ingredients
- 2 boneless, skinless chicken breasts
- Corn kernels (fresh or frozen)
- Mayonnaise
- Sour cream
- Butter
- Chili powder
- Smoked paprika
- Cotija cheese
- Fresh lime juice
- Chopped cilantro
- Salt
- Pepper
- Olive oil
- Warm cooked rice
Instructions
Instructions
- Heat grill pan or outdoor grill over medium-high heat with a slick of olive oil.
- Pat chicken breasts dry and season generously on all sides with salt, pepper, and smoked paprika.
- Place the chicken on the hot pan and cook for about 6-7 minutes per side, until a beautiful char is achieved and internal temperature reaches 165°F.
- Once cooked, let the chicken rest on a cutting board for a few minutes before slicing.
- While the chicken rests, melt butter in a skillet over medium heat.
- Add corn kernels and cook, stirring occasionally, for 3-4 minutes, allowing them to get some color and char.
- Turn the heat down slightly and stir in the mayonnaise, sour cream, chili powder, and the juice of one lime.
- Let the corn mixture meld together for a couple of minutes until heated through and creamy, then taste and season with salt and pepper as needed.
- Grab your bowls and lay down a foundation of warm cooked rice.
- Top the rice with the sliced grilled chicken.
- Spoon a generous amount of the street corn mixture over everything.
- Finish it off with a sprinkle of crumbled cotija cheese and a shower of fresh, chopped cilantro.
- Serve with an extra lime wedge on the side for squeezing.
Notes
For an extra layer of creamy, cooling flavor, blend an avocado crema (one ripe avocado, 1 tbsp sour cream/Greek yogurt, squeeze of lime juice, pinch of salt). This recipe is versatile; change the protein to grilled steak, shrimp, or seasoned black beans for a vegetarian option. Add more veggies like sautéed bell peppers and onions or black beans. To spice it up, add a pinch of cayenne pepper to the corn mixture or top with sliced jalapeños. For meal prep, store components separately (rice, sliced chicken, and street corn mixture) in individual airtight containers in the refrigerator for up to 4 days. Assemble and reheat just before serving, adding cilantro and cotija cheese fresh.