Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines the flavors of Mexican street corn with juicy chicken and fluffy rice for a delicious and satisfying meal. Packed with protein, veggies, and a creamy sauce, it's perfect for family dinners or meal prep.
Equipment
- Skillet
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 cups cooked rice white or brown
- 2 chicken breasts diced
- 2 cups corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- 1 small red onion diced
- 1 avocado sliced
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 lime juiced
- 1 tsp chili powder
- 1/2 tsp garlic powder
Toppings
- 1/4 cup cotija cheese or feta, crumbled
- chopped cilantro for garnish
- lime wedges for serving
Instructions
- Season diced chicken with salt, pepper, and chili powder.
- Heat a skillet over medium heat and cook the chicken until golden and fully cooked, about 5-7 minutes.
- In the same pan, cook the corn kernels until slightly charred, about 3-4 minutes.
- Add the diced bell pepper and red onion to the pan, cooking for another 2-3 minutes until slightly softened.
- In a small bowl, mix together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, and garlic powder to create the creamy sauce.
- Assemble the bowls by placing cooked rice at the bottom.
- Top with the cooked chicken and corn mixture.
- Drizzle the creamy sauce over the top.
- Sprinkle with crumbled cotija (or feta) cheese and chopped cilantro.
- Serve with lime wedges and sliced avocado.