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–+ servings
Street Corn Chicken Rice Bowl

Savor the Flavor: Street Corn Chicken Rice Bowl Delight

This Street Corn Chicken Rice Bowl is a delicious blend of vibrant flavors and hearty satisfaction, perfect for quick home-cooked meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course One-Pot Meals
Cuisine Mexican
Servings 4 bowls
Calories 520 kcal

Equipment

  • Grill or stovetop grill pan
  • skillet
  • Small bowls

Ingredients
  

For the Rice Base

  • 2 cups cooked jasmine rice A fragrant foundation that complements the bold flavors.

For the Chicken

  • 2 boneless, skinless chicken breasts Juicy chicken that soaks up the delicious spice rub.
  • 1 tablespoon olive oil Helps the spices stick and adds a rich depth to the chicken.
  • 1 teaspoon paprika Provides a mild smokiness to elevate the taste.
  • 1 teaspoon garlic powder Infuses the chicken with savory goodness.
  • 1 teaspoon onion powder Adds a subtle sweetness and enhances the flavor profile.
  • ½ teaspoon chili powder A hint of heat to spice things up; adjust based on your preference.
  • Salt and pepper Essential seasonings that enhance all other flavors.

For the Corn Topping

  • 1 cup frozen corn Sweet, crunchy pieces that bring a taste of summer to your bowl.
  • 2 tablespoons butter Promotes browning and adds a rich flavor to the corn.

For the Creamy Dressing

  • ¼ cup mayonnaise Adds creaminess and balances out the spices.
  • 2 tablespoons sour cream A tangy touch that complements the mayo perfectly.
  • ½ cup cotija cheese, crumbled A salty, creamy topping that makes every bite delightful.

For the Garnish

  • 1 lime Fresh lime juice brightens and enhances the entire dish.
  • ¼ cup fresh cilantro, chopped A burst of freshness that ties all the flavors together.
  • 1 jalapeño, sliced (optional) For an extra kick if you crave some heat.
  • Hot sauce, to taste (optional) Spice it up as per your liking for that street food flair!

Instructions
 

Step-by-Step Instructions

  • Preheat the grill or stovetop grill pan to medium-high heat for about 5 minutes until hot.
  • In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper to create a spice rub. Rub this mixture over the chicken breasts.
  • Place the seasoned chicken on the preheated grill and cook for about 6 to 7 minutes on each side until the internal temperature reaches 165°F.
  • Melt butter in a skillet over medium heat. Add the corn and sauté for about 5 to 7 minutes until slightly charred.
  • In a small bowl, mix mayonnaise and sour cream until smooth to create a creamy dressing.
  • Divide cooked jasmine rice into bowls, topping with sliced grilled chicken, charred corn, and a dollop of creamy dressing. Sprinkle with cotija cheese.
  • Garnish with lime juice, cilantro, jalapeños, and hot sauce if desired. Serve immediately.

Notes

For the best results, prep garnishes and dressing ahead of time. Allow chicken to rest before slicing for juicier meat. Use fresh corn in season if possible.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 55gProtein: 37gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 200mgIron: 2.5mg
Keyword chicken, comfort food, Grilled Chicken, Quick Recipe, Rice Bowl, Street Corn
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