Street Corn Chicken Rice Bowl is a hearty, flavorful meal inspired by classic street food. With tender chicken, zesty corn, and seasoned rice, it’s a breeze to make and even easier to enjoy. Perfect for busy nights or when you’re craving something fresh and exciting! 🌟
Why You’ll Love Street Corn Chicken Rice Bowl
- Bursting with bold, zesty flavors.
- A perfect mix of protein, veggies, and rice in one bowl.
- Quick and easy for weeknight dinners.
- Totally customizable—add your favorite toppings!
What You’ll Need
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup mayo
- 2 tbsp sour cream
- 1/2 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove from the pan and set aside.
- In the same skillet, add the corn. Cook for 3–4 minutes, stirring occasionally, until slightly charred.
- In a small bowl, mix mayo, sour cream, chili powder, and a squeeze of lime juice to make the sauce.
- Divide the cooked rice into bowls. Top each with the chicken, charred corn, and a generous drizzle of the sauce.
- Sprinkle with crumbled cotija cheese and fresh cilantro. Add lime wedges on the side for extra zing.
- Serve warm and enjoy your flavorful Street Corn Chicken Rice Bowl! 🌟
More Relative Recipes:
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
- Jalapeño Popper Cheese Ball
- Creamy Reuben Soup
- Butternut Squash Sausage Tortellini Soup
- Strawberry Shortcake Ice Cream Bars
Fun Variations
- Spicy Twist: Add diced jalapeños or a dash of hot sauce for an extra kick. 🌶️
- Vegetarian Option: Swap the chicken for black beans or grilled tofu.
- Creamier Bowl: Stir a bit of cream cheese into the sauce for a richer flavor.
- Extra Crunch: Toss in some crushed tortilla chips or roasted pepitas for texture.
- Avocado Love: Add sliced avocado for a creamy, fresh topping. 🥑
FAQs
- Can I make this ahead of time?
Yes! Prepare the chicken, rice, and sauce in advance. Store them separately in airtight containers, then assemble and reheat when ready to serve. - What if I don’t have cotija cheese?
Feta cheese or grated Parmesan makes a great substitute if cotija isn’t available. - Can I use frozen corn?
Absolutely! Just thaw the corn and pat it dry before charring in the skillet for the best flavor. - How can I make it healthier?
Use Greek yogurt instead of mayo and sour cream, and opt for brown rice or cauliflower rice. - Can I double the recipe?
Of course! This recipe scales well. Just increase the ingredients proportionally to serve more people.
Street Corn Chicken Rice Bowl 🌽🍗🥗
Street Corn Chicken Rice Bowl is a hearty, flavorful meal inspired by classic street food. With tender chicken, zesty corn, and seasoned rice, it’s a breeze to make and even easier to enjoy. Perfect for busy nights or when you’re craving something fresh and exciting! 🌟
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast diced
- 1 cup corn fresh, frozen, or canned
- 1/4 cup mayo
- 2 tbsp sour cream
- 1/2 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp fresh cilantro chopped
- 1 lime cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove from the pan and set aside.
- In the same skillet, add the corn. Cook for 3–4 minutes, stirring occasionally, until slightly charred.
- In a small bowl, mix mayo, sour cream, chili powder, and a squeeze of lime juice to make the sauce.
- Divide the cooked rice into bowls. Top each with the chicken, charred corn, and a generous drizzle of the sauce.
- Sprinkle with crumbled cotija cheese and fresh cilantro. Add lime wedges on the side for extra zing.
