Description
This Street Corn Chicken Rice Bowl is packed with bold flavors! Juicy marinated chicken, charred sweet corn, fluffy rice, and a creamy, zesty sauce come together for a satisfying meal. Inspired by Mexican street corn, this dish is easy to make and perfect for meal prep or a quick dinner.
Ingredients
- Chicken – 2 boneless, skinless chicken breasts or thighs
- Olive oil – 2 tbsp
- Chili powder – 1 tsp
- Smoked paprika – 1 tsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt – ½ tsp
- Lime juice – 2 tbsp
- Cooked rice – 2 cups
- Corn – 1 ½ cups (fresh, frozen, or canned)
- Butter – 1 tbsp
- Cotija cheese – ¼ cup, crumbled
- Cilantro – ¼ cup, chopped
- Avocado (optional) – 1, sliced
For the Creamy Sauce:
- Sour cream – ¼ cup
- Mayo – 2 tbsp
- Lime juice – 1 tbsp
- Garlic powder – ½ tsp
- Cayenne pepper (optional) – ¼ tsp
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Coat the chicken and marinate for at least 15–30 minutes.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until the internal temp reaches 165°F (75°C). Let rest before slicing.
- Char the Corn: In the same pan, melt butter and add corn. Cook for 3–5 minutes until slightly charred. Season with a pinch of salt and chili powder.
- Make the Sauce: In a small bowl, mix sour cream, mayo, lime juice, garlic powder, and cayenne. Stir until smooth.
- Assemble the Bowl: Start with a base of cooked rice, then add sliced chicken and charred corn. Drizzle with creamy sauce and sprinkle with cotija cheese and cilantro. Add avocado if desired.
- Serve & Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes