Description
Indulge in the flavors of Mexican street corn with this delicious Street Corn Chicken Rice Bowl. Tender chicken, charred corn, creamy cotija cheese, and a hint of spice all come together in a satisfying bowl that’s perfect for a quick and flavorful meal.
Ingredients
Scale
Rice:
- 2 cups cooked rice (white, brown, or cauliflower rice)
Chicken:
- 2 cups cooked and shredded or diced chicken breast
Corn Mixture:
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
Optional Toppings:
- sliced avocado
- diced red onion
- jalapeño slices
- hot sauce
Instructions
- Cook Corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook for 4–5 minutes until slightly charred, stirring occasionally.
- Prepare Corn Mixture: In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper. Add cooked corn and cheese, stir to coat.
- Assemble Bowl: Divide rice between bowls, top with chicken, spoon over corn mixture. Garnish with cilantro and desired toppings. Serve warm.
Notes
- This bowl can be served warm or chilled.
- For extra flavor, use grilled chicken or season with taco spices.
- Swap mayonnaise for Greek yogurt to lighten it up.
- Great for meal prep or weeknight dinners.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
