Description
This Street Corn Chicken Rice Bowl combines tender grilled chicken, charred corn, and a creamy, tangy sauce over a bed of fluffy rice. Inspired by Mexican street corn (Elote), this vibrant dish is packed with bold flavors, making it a perfect meal for lunch or dinner. Quick, easy, and utterly delicious!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 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
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- 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 chicken breasts with salt, pepper, and olive oil.
- Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice into strips.
-
Char the Corn:
- In a small skillet, melt butter over medium heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until charred and slightly crispy.
- Season with chili powder, garlic powder, salt, and pepper.
-
Prepare the Creamy Sauce:
- In a small bowl, mix mayonnaise, sour cream, and lime juice until well combined.
-
Assemble the Bowls:
- Start with a bed of rice in each bowl.
- Add sliced chicken and charred corn.
- Drizzle with the creamy sauce.
- Sprinkle with crumbled queso fresco and chopped cilantro.
- Serve with lime wedges for extra freshness.
Notes
- Make it spicy by adding cayenne pepper or hot sauce.
- Swap chicken for shrimp or tofu for a different protein option.
- Use street corn mix instead of plain corn for an extra kick.
- Make it low-carb by replacing rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
