Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish inspired by Mexican street corn. Juicy, seasoned chicken is served over a bed of rice and topped with a creamy, tangy corn mixture loaded with cotija cheese, lime, and spices. It’s an easy, 30-minute meal that’s perfect for a quick and delicious dinner!
Ingredients
- 2 cups cooked rice white or brown
- 2 chicken breasts diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup corn kernels fresh, canned, or frozen
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese or feta
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon lime juice
- 1/4 cup chopped cilantro
- 1/2 jalapeño finely diced (optional)
- Lime wedges for serving
Instructions
Cook the Chicken:
- Heat olive oil in a pan over medium heat.
- Add diced chicken, chili powder, cumin, garlic powder, and salt.
- Cook for 6-8 minutes, stirring occasionally, until fully cooked.
Prepare the Street Corn Topping:
- In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, smoked paprika, lime juice, and cilantro.
Assemble the Bowl:
- Divide the cooked rice into bowls.
- Add the seasoned chicken and top with the street corn mixture.
- Garnish with extra cilantro, diced jalapeño, and lime wedges.
Serve & Enjoy:
- Mix everything together and enjoy your delicious Street Corn Chicken Rice Bowl!