Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe combines tender chicken, seasoned rice, and flavorful street corn in one delicious, easy-to-make meal. Perfect for weeknight dinners or meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice
- 2 chicken breasts, cooked and diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Cook the Rice: Prepare rice according to package instructions and set aside.
- Prepare the Chicken: Season chicken breasts with salt, pepper, and smoked paprika. Cook until golden and fully cooked. Dice into bite-sized pieces.
- Make the Corn Mixture: In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika. Stir well.
- Assemble the Bowl: In a serving bowl, layer rice, diced chicken, and the corn mixture.
- Garnish and Serve: Top with chopped cilantro and extra cotija cheese if desired. Serve immediately.
Notes
- You can use grilled, baked, or rotisserie chicken for convenience.
- Add avocado slices or a drizzle of hot sauce for extra flavor.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 680mg