Bringing together the vibrant flavors of Mexican street corn with tender, seasoned chicken, this Street Corn Chicken Rice Bowl is a delicious and satisfying meal that’s perfect for any night of the week. With layers of fluffy rice, juicy chicken, sweet corn, and a tangy sour cream dressing, this bowl is bursting with flavor.
Finished with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of lime, it’s a refreshing and hearty dish that combines the best of street food with the comfort of a rice bowl.
A Burst of Flavor in Every Bite
This Street Corn Chicken Rice Bowl combines all the elements of a deliciously hearty meal, with savory, spiced chicken, the richness of the sour cream dressing, and the vibrant freshness of cilantro and lime. It’s an easy-to-make dish that’s perfect for busy weeknights or a fun, casual dinner. Let’s get started on this flavorful rice bowl!
Ingredients:
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup cooked corn kernels
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon paprika
Directions:
- Season the diced chicken with chili powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix together the sour cream, mayonnaise, minced garlic, and paprika to make a tangy, creamy dressing. Set aside.
- To assemble the rice bowls, start by layering the cooked rice at the bottom of each bowl. Top the rice with the cooked chicken and corn kernels.
- Drizzle the sour cream dressing over the top, then sprinkle with chopped cilantro and crumbled cotija cheese.
- Serve the bowls with lime wedges on the side for squeezing over the top to add a burst of freshness.
