Description
Street corn chicken rice bowl brings together charred corn, tender chicken, and fluffy rice in one satisfying bowl that tastes like a celebration on a plate. Your combination of cotija cheese, lime, and cilantro creates that authentic street vendor flavor that keeps you coming back for more.
Ingredients
Scale
Protein:
- 2 pieces chicken breasts
Base:
- 1 cup cooked rice
Corn Mixture:
- 2 cups corn kernels
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime
- 1/4 cup cilantro
- 1/4 cup cotija cheese
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat your grill pan over medium-high heat and coat it with 1 tablespoon of olive oil.
- Pat down your 2 chicken breasts and season them with salt, pepper, and 1 teaspoon of smoked paprika.
- Grill your chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees Fahrenheit.
- Transfer your cooked chicken to a cutting board and let it sit for 3 minutes before slicing it into strips.
- If you need to cook your rice, combine 1 cup of rice with 2 cups of water in a pot and bring it to a boil over high heat.
- Lower the heat to medium-low, cover your pot, and simmer the rice for 15 to 20 minutes until the water absorbs completely.
- Melt 1 tablespoon of butter in a skillet over medium heat and add your 2 cups of corn kernels.
- Cook your corn for 3 to 4 minutes until it starts to char slightly and develop golden spots.
- Remove your skillet from heat and stir in 1 tablespoon of mayonnaise, 1 tablespoon of sour cream, 1 teaspoon of chili powder, and juice from 1 lime.
- Season your corn mixture with salt and pepper to your taste and let it sit for 1 minute.
- Divide your 1 cup of cooked rice among your bowls and top each with your sliced chicken.
- Spoon your street corn mixture over the chicken and finish each bowl with 1/4 cup of crumbled cotija cheese and 1/4 cup of chopped cilantro.
Notes
- Let your chicken rest after grilling so the juices stay inside the meat instead of running all over your plate when you slice it.
- Cook the corn in butter until the edges turn golden brown, which gives it much deeper flavor than just heating it through.
- Mix the mayo and sour cream together before adding the spices so everything combines smoothly without lumps.
- Build your bowls with rice first as a base, then layer the chicken and corn mixture on top so each bite has all the flavors together rather than eating them separately.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: More Chicken Recipes
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2
- Calories: 565 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 120 mg