Street Corn Chicken Rice Bowl (Print)
Tender grilled chicken, creamy Mexican-style corn, and rice combine in a flavorful bowl topped with cotija cheese and cilantro.
# What You'll Need:
→ Protein
01 -
2 chicken breasts, grilled and sliced
→ Base
02 -
1 cup cooked rice (white or brown)
→ Street Corn Mixture
03 -
2 cups corn kernels (fresh or frozen)
04 -
1 tablespoon butter
05 -
1 tablespoon mayonnaise
06 -
1 tablespoon sour cream
07 -
1 teaspoon chili powder
08 -
1 teaspoon smoked paprika
09 -
1 lime, juiced
→ Toppings and Seasonings
10 -
1/4 cup cilantro, chopped
11 -
1/4 cup cotija cheese, crumbled
12 -
Salt and pepper, to taste
13 -
1 tablespoon olive oil (for grilling chicken)
# How to Make It:
01 -
Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with salt, pepper, and smoked paprika. Grill the chicken for 6-7 minutes per side, until fully cooked. Slice thinly.
02 -
In a pan, melt butter over medium heat. Add corn and cook for 3-4 minutes, until slightly charred. Stir in mayonnaise, sour cream, chili powder, and lime juice. Cook for another 2 minutes, and season with salt and pepper to taste.
03 -
In each bowl, place a serving of cooked rice. Top with grilled chicken slices and the street corn mixture.
04 -
Sprinkle with crumbled cotija cheese and chopped cilantro. Serve with extra lime wedges.
# Additional Notes:
01 -
You can use pre-cooked rice or cauliflower rice for a low-carb option.
02 -
For added flavor, top with a drizzle of hot sauce or a sprinkle of chili flakes.
03 -
The dish can be made vegetarian by omitting the chicken and adding black beans.