Description
Street Corn Chicken Rice Bowl – Creamy, zesty, and loaded with flavor, this easy Street Corn Chicken Rice Bowl pairs juicy grilled chicken with fluffy rice and smoky street corn.
Ingredients
Scale
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 2 chicken breasts (or thighs), grilled and sliced
- 1 tbsp olive oil
- 1 can (15 oz) corn, drained (or 2 cups fresh/frozen corn)
- 1 tbsp butter
- 2 tbsp mayonnaise or Greek yogurt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- Juice of 1 lime
- ¼ cup crumbled cotija or feta cheese
- 2 tbsp chopped cilantro
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium heat. Add olive oil and corn. Cook 5–7 minutes until slightly charred.
- Stir in butter, mayonnaise (or Greek yogurt), chili powder, paprika, garlic powder, and lime juice. Mix well and remove from heat.
- Grill or pan-sear chicken seasoned with salt and pepper until cooked through. Slice thinly.
- To assemble: Spoon rice into bowls, top with sliced chicken and street corn mixture.
- Sprinkle with cotija cheese and fresh cilantro. Serve warm with lime wedges.
Notes
- Gluten-free: This recipe uses gluten-free ingredients.
- Customize your rice choice (white, brown, or cilantro-lime) to suit your preferences.
- Swap cotija for feta or queso fresco if desired.
- Leftovers can be refrigerated for meal prep; store rice and chicken separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling and Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Keywords: Street Corn Chicken Rice Bowl, Mexican-inspired, gluten-free, easy weeknight dinner