Description
This Street Corn Chicken Rice Bowl is a flavorful, easy-to-make meal inspired by Mexican street corn. It features tender chicken, smoky charred corn, creamy sauce, and fresh cilantro over a bed of fluffy rice. Perfect for busy weeknights or meal prep, this dish is a delicious combination of bold, zesty flavors that the whole family will love.
Ingredients
- 2 cups cooked white or brown rice
- 2 cups cooked chicken, shredded or diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Hot sauce
- Extra lime wedges
Instructions
Prepare the Corn:
- If using fresh corn, sauté kernels in a skillet over medium heat until slightly charred.
- If using canned or frozen corn, drain or thaw and pat dry before sautéing to enhance the roasted flavor.
Make the Sauce:
- In a small bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper until smooth.
Assemble the Bowls:
- Divide the cooked rice into serving bowls.
- Top each bowl with shredded chicken and charred corn.
- Drizzle the prepared sauce generously over the top.
Add Cheese and Cilantro:
- Sprinkle crumbled cotija cheese and fresh cilantro for a burst of flavor.
Serve:
- Add optional toppings like avocado, jalapeños, hot sauce, or extra lime wedges.
- Enjoy warm!
Notes
- Spicier Version: Add extra chili powder, hot sauce, or diced jalapeños.
- Vegetarian Option: Swap chicken for black beans, grilled tofu, or roasted chickpeas.
- Low-Carb Alternative: Use cauliflower rice instead of regular rice.
- Extra Protein: Add scrambled eggs or extra chicken.
