Street Corn Chicken Rice Bowl
Street corn chicken rice bowl is a delightful fusion of flavors that combines succulent chicken, sweet roasted corn, and fluffy rice, all topped with creamy sauce and zesty lime. This dish is not only visually appealing but also incredibly easy to prepare, making it perfect for weeknight dinners or impressing guests. With customizable ingredients and vibrant colors, it’s a guaranteed crowd-pleaser that brings joy to any table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (off the cob)
- 2 cups cooked jasmine or basmati rice
- 1/2 cup mayonnaise
- 3 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 1 tsp cumin
- 1 cup shredded pepper jack cheese
- Sour cream (for drizzling, optional)
Instructions
- Prepare your ingredients: chop cilantro and cut chicken into bite-sized pieces.
- In a large skillet over medium heat, add olive oil and sauté chicken for 6-8 minutes until golden brown.
- Add the fresh corn, chili powder, and cumin; cook for an additional 4-5 minutes until the corn caramelizes.
- In a bowl, mix mayonnaise with lime juice until creamy; adjust lime juice to taste.
- Assemble your bowls: start with a base of rice, add the chicken-corn mixture, and drizzle with sauce.
- Top with shredded pepper jack cheese and cilantro; optionally add sour cream before serving warm.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
Keywords: For added flavor, marinate the chicken in spices for at least 30 minutes before cooking. Swap out proteins like shrimp or tofu for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.