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–+ servings
Jennifer Johnson

Effortless Street Corn Chicken Rice Bowl: Easy Recipe Delight!

A delicious and easy-to-make street corn chicken rice bowl that combines tender chicken, creamy street corn sauce, and fluffy rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, chili powder, garlic powder, cumin, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
  2. While the chicken is cooking, prepare the street corn sauce. In a bowl, combine the corn, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and smoked paprika. Mix well until all ingredients are combined.
  3. Once the chicken is cooked, remove it from the heat. In serving bowls, layer the cooked rice, followed by the chicken, and top with the street corn mixture.
  4. Serve immediately, garnished with additional cilantro and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the street corn mixture.
  • To make it a vegetarian option, substitute the chicken with black beans or grilled vegetables.

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