Description
This Street Corn Chicken Rice Bowl recipe combines tender chicken, smoky charred corn, and a creamy, zesty sauce served over fluffy rice for a flavorful and satisfying meal inspired by Mexican street food.
Ingredients
Scale
Base
- 2 cups cooked white or brown rice
- 2 cups cooked and shredded or diced chicken breast
Street Corn Mixture
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- 1/3 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Optional Toppings
- Sliced avocado
- Extra lime wedges
- Hot sauce
Instructions
- Char the Corn: Heat a skillet over medium heat and add the corn kernels. Cook for 5 to 7 minutes, stirring occasionally, until the corn is golden and slightly blackened to achieve a smoky flavor.
- Prepare the Sauce: In a small bowl, combine mayonnaise, sour cream or Greek yogurt, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper. Mix until smooth and well blended.
- Mix the Street Corn: In a mixing bowl, stir together the charred corn and the prepared sauce. Add the crumbled cotija cheese and chopped cilantro, folding them in evenly to combine all the flavors.
- Assemble the Bowls: Divide the cooked rice into four serving bowls. Top each with the shredded chicken and then spoon the street corn mixture over the top.
- Add Toppings and Serve: Garnish with optional toppings like sliced avocado, extra cotija cheese, lime wedges, and hot sauce if desired. Serve warm or at room temperature for a delicious meal.
Notes
- Use rotisserie chicken for a convenient shortcut.
- Add black beans or shredded lettuce to increase volume and enhance nutrition.
- For extra heat, incorporate diced jalapeños or a pinch of cayenne pepper into the sauce.
