Description
Bring the flavors of Mexican street food into your kitchen with this Street Corn Chicken Rice Bowl! Juicy, spiced chicken, sweet corn, and a creamy, tangy dressing come together over a bed of fluffy rice, topped with cotija cheese and fresh cilantro. A quick and easy meal perfect for lunch or dinner!
Ingredients
Scale
For the Chicken:
1 lb chicken breast, diced
1 tablespoon olive oil
1 teaspoon chili powder
Salt and pepper, to taste
For the Bowl:
2 cups cooked rice
1 cup cooked corn kernels
¼ cup crumbled cotija cheese
¼ cup chopped cilantro
1 lime, cut into wedges
For the Dressing:
¼ cup sour cream
1 tablespoon mayonnaise
1 clove garlic, minced
½ teaspoon paprika
Instructions
- Cook the Chicken:
- Season the diced chicken with chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
- Remove from heat and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
- Assemble the Bowls:
- Divide the cooked rice into four bowls.
- Top each bowl with equal amounts of chicken and corn.
- Drizzle with the creamy dressing.
- Add Toppings & Serve:
- Sprinkle with cotija cheese and chopped cilantro.
- Serve with a lime wedge on the side and squeeze over the top before eating.
Notes
- Swap cotija cheese with feta if unavailable.
- Use grilled corn for extra flavor.
- Add avocado or black beans for extra protein and texture.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg