Street Corn Chicken Rice Bowl
A delicious and easy-to-make bowl featuring grilled chicken, creamy street corn, and fluffy rice — perfect for a quick weeknight dinner.
Ingredients
- 2 Chicken breasts Boneless skinless
- 2 cups Cooked rice White or brown
- 1 cup Corn kernels Fresh or frozen
- 1/2 cup Mayonnaise
- 1/2 cup Cotija cheese Crumbled
- 1 tbsp Lime juice Fresh
- 1 tsp Chili powder
- 1/2 tsp Smoked paprika
- Salt and pepper To taste
- 1/4 cup Fresh cilantro Chopped
- 1 Jalapeño Thinly sliced optional
Instructions
- Marinate the chicken breasts with lime juice, chili powder, smoked paprika, salt, and pepper for 15 minutes.
- Preheat grill to medium-high heat. Grill chicken 4-6 minutes per side until cooked through. Rest 5 minutes and slice.
- Heat corn kernels in a pan with a little butter until warmed through.
- In a bowl, mix mayonnaise, cotija cheese, lime juice, and chili powder to make the street corn sauce.
- Toss the corn with the sauce mixture.
- To assemble, place rice in bowls, top with sliced chicken and sauced corn. Garnish with cilantro and jalapeño slices.
Notes
- Marinate chicken at least 15 minutes for better taste.
- You can use fresh, frozen, or canned corn.
- Add more chili powder or jalapeños if you like it spicy.
- Use feta cheese if you don’t have cotija.
- Store leftovers in the fridge for up to 3 days.
- For a veggie option, use mushrooms or tofu instead of chicken.
- You can easily make more or less by changing the amounts.