Description
This Street Corn Chicken Rice Bowl is a delightful fusion of flavors, perfect for busy weeknights or meal prepping. Marinated chicken meets sweet, charred corn and a creamy sauce, creating a vibrant dish that’s both satisfying and customizable. Whether you’re hosting friends or enjoying a cozy family dinner, this bowl is sure to impress with its bold tastes and colorful presentation. With just 35 minutes from prep to plate, it’s an ideal quick dinner solution.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 ½ cups corn (fresh, frozen, or canned)
- ¼ cup cotija cheese
- ¼ cup sour cream
- Lime juice
Instructions
- Marinate the chicken in olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice for at least 15 minutes.
- Cook the marinated chicken in a heated grill pan over medium-high heat for 5–7 minutes per side until cooked through.
- In the same pan, melt butter and char the corn for 3–5 minutes.
- Prepare the creamy sauce by mixing sour cream, mayo, lime juice, garlic powder, and cayenne pepper in a bowl.
- Assemble your bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, cotija cheese, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 120mg