Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl brings together tender chicken, bright corn, and creamy sauce for a delightful meal that feels both comforting and vibrant.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or jasmine)
- 2 pieces chicken breasts, cut into cubes
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- to taste Salt
- to taste Black pepper
- 0.33 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- 1 piece lime, cut into wedges
For the Creamy Street Corn Sauce
- 0.25 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 1 teaspoon honey
- to taste Salt
Instructions
Preparation
- Heat the olive oil in a large pan over medium heat. Once warm, add the cubed chicken. Sprinkle with chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook the chicken until golden and fully cooked through, then remove from the pan.
- In the same pan, add the corn kernels. Stir occasionally while cooking until they get a light golden-brown char. This will enhance the natural sweetness of the corn.
- In a small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, chili powder, honey, garlic powder, and salt until smooth.
Assembly
- Start with a generous scoop of rice at the bottom of each bowl. Layer the seasoned chicken over the rice, followed by the charred corn.
- Drizzle the creamy sauce on top, ensuring every bite is flavorful.
- Finish with crumbled cheese and chopped cilantro. Squeeze fresh lime juice just before serving.
Notes
These bowls can be served as a standalone meal or with a green salad. For leftovers, store them in the fridge for easy lunches. You can also serve with tortilla chips or add black beans for extra protein.