Description
This Street Corn Chicken Rice Bowl combines tender grilled chicken breasts with charred, spiced corn and a creamy lime sauce, served over a bed of fluffy rice. Topped with crumbly queso fresco and fresh cilantro, it’s a vibrant and flavorful meal perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
Rice and Corn
- 1 cup cooked rice (white, brown, or your choice)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp butter
- 1 tsp chili powder
- ½ tsp garlic powder
Creamy Sauce
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
Garnish
- ¼ cup crumbled queso fresco (or feta cheese)
- 1 tbsp chopped cilantro
- ½ lime, cut into wedges (for serving)
Instructions
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil, then cook them for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Rest and Slice: Remove the chicken from the heat and let it rest for 5 minutes. After resting, slice the chicken into strips for easy serving.
- Char the Corn: In a small skillet, melt butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is nicely charred and slightly crispy around the edges.
- Season the Corn: Sprinkle the chili powder, garlic powder, salt, and pepper over the charred corn and stir to combine evenly.
- Prepare the Creamy Sauce: In a small bowl, mix together the mayonnaise, sour cream, and lime juice until smooth and well combined to create a tangy, creamy sauce.
- Assemble the Bowls: Start by placing a bed of cooked rice in each serving bowl. Top with the sliced chicken and charred corn.
- Add Sauce and Garnish: Drizzle the creamy lime sauce over the chicken and corn mixture. Sprinkle with crumbled queso fresco and chopped cilantro for a fresh finish.
- Serve: Serve the bowls with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For best results, use fresh corn in season; frozen corn works well too.
- Adjust chili powder to your preferred level of spiciness.
- Queso fresco can be substituted with feta cheese for a similar flavor profile.
- Serve immediately to enjoy the warm chicken and charred corn at their best.
- This recipe is versatile—swap chicken for shrimp or tofu for a different protein option.
