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Hannah

Street Corn Chicken Rice Bowl: A Must-Try Recipe!

A delicious and hearty Street Corn Chicken Rice Bowl featuring seasoned chicken, charred corn, and a creamy sauce, perfect for a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1/4 teaspoon cayenne pepper optional

Method
 

  1. In a bowl, mix the mayonnaise, sour cream, lime juice, and cayenne pepper (if using) to create a creamy sauce. Set aside.
  2. Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
  3. Heat a skillet over medium-high heat and cook the seasoned chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
  4. In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
  5. To assemble the bowls, start with a base of cooked rice, then top with sliced chicken, charred corn, and drizzle the creamy sauce over the top.
  6. Finish with crumbled feta cheese and chopped cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the corn while cooking.
  • For a vegetarian option, substitute the chicken with grilled zucchini or black beans.

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