Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl features juicy grilled chicken, sweet corn, fluffy rice, and a zesty creamy sauce—all inspired by Mexican street corn flavors. It’s a fast, fresh, and flavorful meal perfect for lunch or dinner.
Equipment
- Skillet or Grill Pan
- Mixing Bowl
- Rice Cooker or Pot
- Cutting Board
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- salt and pepper to taste
For the Bowl
- 2 cups cooked white rice or jasmine rice
- 1.5 cups sweet corn grilled or canned, drained
- 1/4 cup fresh cilantro chopped
- lime wedges optional, for serving
Creamy Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- salt a pinch
Instructions
- Step 1: Rub chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side, until cooked through and charred. Let rest and slice.
- Step 2: In a small bowl, combine sour cream (or yogurt), mayo, lime juice, chili powder, black pepper, and a pinch of salt. Add a splash of water to thin if needed.
- Step 3: Assemble each bowl with a scoop of rice, a serving of corn, and sliced grilled chicken on top.
- Step 4: Drizzle with creamy sauce and sprinkle with chopped cilantro. Serve with lime wedges if desired.
Notes
Make it spicier by adding hot sauce to the creamy sauce or tossing the corn with Tajín. This bowl also works great with grilled shrimp or steak!
Nutrition
Calories: 480kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 8gCholesterol: 85mgSodium: 420mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 12mgCalcium: 120mgIron: 2mg