Description
Savor the vibrant fusion of juicy chicken, sweet grilled corn, and a creamy sauce in this quick and delicious Street Corn Chicken Rice Bowl, ready in under 30 minutes!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn
- 1 cup fresh cilantro, chopped
- Juice of 2 limes
- ½ cup mayonnaise
- 2 tsp chili powder
- 2 cups cooked rice (white or brown)
- ½ cup crumbled Cotija or feta cheese
- ½ cup sour cream
- 1 tsp garlic powder
Instructions
- Preheat grill or skillet over medium-high heat and lightly grease.
- Season chicken breasts with salt, pepper, chili powder, and lime juice; let marinate for 10 minutes.
- Grill corn for about 10-12 minutes until charred and tender. Grill chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Let rest before slicing.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, and cilantro to create the sauce.
- To assemble, layer cooked rice in bowls, top with sliced chicken and grilled corn, drizzle with sauce, and sprinkle cheese.
Notes
- Substitute chicken with tofu or shrimp for variety.
- Add jalapeños for extra heat or avocado for creaminess.
- Store leftovers in an airtight container for up to three days; reheat with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 bowl (500g)
- Calories: 610
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg