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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl
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Discover how simple and delicious it is to bring the flavours of a Mexican street food classic into your kitchen. This quick and hearty bowl features juicy seasoned chicken, sweet corn, fluffy rice, and a creamy tangy dressing, all topped with cotija cheese and fresh cilantro. A perfect 25-minute meal for any day of the week!

Ingredients

Scale
  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups cooked rice
  • 1 cup cooked corn kernels
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

DRESSING:

  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika

Instructions

Cook the Chicken:
Season the diced chicken with chili powder, salt, and pepper. In a skillet over medium-high heat, heat the olive oil, then add the chicken. Cook for 6–8 minutes or until golden brown and fully cooked. Remove from heat.

Prepare the Dressing:
In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.

Assemble the Bowls:
Distribute the cooked rice among four bowls. Top each with an equal amount of chicken and corn. Drizzle with the creamy dressing.

Add Toppings:
Sprinkle each bowl with cotija cheese and chopped cilantro.

 

Serve:
Accompany each bowl with a wedge of lime to squeeze over the top just before eating.

Notes

You can substitute cotija cheese with feta if it’s unavailable.

Add chopped jalapeños or hot sauce for extra spice.

Great with grilled corn for a smoky flavor upgrade.

Use Greek yogurt instead of sour cream for a lighter option.

Nutrition

Find it online: https://glonfo.com/street-corn-chicken-rice-bowl-2/