Street Corn Chicken Rice Bowls
Street Corn Chicken Rice Bowls are a delightful fusion of smoky charred corn, tender grilled chicken, and fluffy rice, perfectly topped with a creamy sauce. This vibrant, flavorful dish is not only quick to prepare but also customizable to suit your pantry or taste preferences. Ideal for weeknight meals or gatherings, these bowls are guaranteed to impress and satisfy everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn kernels
- 1 cup cooked jasmine rice
- 2 tbsp mayonnaise
- Juice of 1 lime
- 1 tsp chili powder
- ½ cup fresh cilantro (optional)
- ½ cup sour cream
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken breasts with salt, pepper, and chili powder. Grill for about 6-7 minutes per side until internal temperature reaches 165°F.
- Cook rice according to package instructions while chicken is grilling.
- Shuck corn and sauté in a pan over medium heat for about 5 minutes until slightly charred.
- Slice grilled chicken into bite-sized pieces. In serving bowls, layer rice, top with chicken and sautéed corn.
- Drizzle sauce made from sour cream and lime juice over the top and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flair, consider substituting chicken with shrimp or tofu. Enhance flavors by marinating the chicken overnight. Store leftovers in an airtight container in the fridge for up to three days.