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Ultimate Street Corn Chicken Rice Bowl

A vibrant dish combining juicy chicken, creamy street corn, and fluffy rice, perfect for busy nights and quick family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 530
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 lb chicken breast, diced Can use pre-cooked rotisserie chicken for convenience.
  • 1 tsp chili powder
  • Salt and pepper to taste Adjust according to preference.
Street Corn Mixture
  • 2 cups corn kernels (fresh, canned, or frozen) If using fresh, cook until slightly charred.
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp lime juice
  • 1/4 cup cotija cheese or feta Optional topping.
Rice and Garnish
  • 2 cups cooked rice (white or brown)
  • Fresh cilantro for garnish Adds freshness.
  • Lime wedges for serving For an extra zest.

Method
 

Preparation
  1. In a large skillet over medium heat, add a drizzle of oil. Once hot, add the diced chicken breast. Season with salt, pepper, and chili powder. Cook for about 6-8 minutes until the chicken is cooked through and slightly golden. Remove from heat and set aside.
  2. In the same pan, add the corn. If using fresh, cook until slightly charred, about 3-4 minutes. Stir in the mayonnaise, sour cream, and lime juice. Mix well and let it warm for an additional 2 minutes.
Assembly
  1. In a large bowl, layer cooked rice first, then add the seasoned chicken on top, followed by the street corn mixture. Finish with crumbled cotija cheese and a sprinkle of fresh cilantro.
Serving
  1. Offer lime wedges on the side for that zesty finish, and watch everyone dig in!

Notes

For an extra kick, consider adding jalapeños to the corn mixture or serving with a spicy salsa. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.