Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring juicy grilled chicken, charred spiced corn, and creamy tangy sauce, served over a bed of rice and topped with crumbled queso fresco and fresh cilantro. This 30-minute recipe is perfect for a quick, satisfying meal with a Mexican-inspired twist.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
Rice Bowl
- 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
- Salt and pepper, to taste
Creamy Sauce
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
Toppings
- 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 to ensure they are well flavored and won’t stick to the cooking surface.
- Grill the Chicken: Cook the chicken breasts for 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (74°C). This ensures juicy and tender chicken.
- Rest and Slice the Chicken: Let the chicken rest for 5 minutes to allow juices to redistribute, then slice into strips for easy serving.
- Char the Corn: In a small skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is charred and slightly crispy for that smoky, roasted flavor.
- Season the Corn: Sprinkle the chili powder, garlic powder, salt, and pepper over the corn and stir well to combine, enhancing the spiced street corn taste.
- Prepare the Creamy Sauce: In a small bowl, mix together mayonnaise, sour cream, and lime juice until smooth and well combined to create a tangy and creamy drizzle.
- Assemble the Bowls: Place a bed of cooked rice in each bowl. Top with sliced grilled chicken and the charred, spiced corn.
- Add Sauce and Toppings: Drizzle the creamy sauce over the bowl, then sprinkle with crumbled queso fresco and chopped cilantro for authentic flavor and freshness.
- Serve: Garnish with lime wedges for squeezing over the bowl before eating to add a fresh citrusy brightness.
Notes
- Use fresh or frozen corn depending on availability; frozen corn works well when fresh is not in season.
- If you don’t have queso fresco, feta cheese is a great substitute with a similar texture and flavor profile.
- Adjust chili powder level to taste if you prefer more or less heat.
- For a lower fat version, substitute sour cream with Greek yogurt.
- Serve immediately for best texture and flavor, especially while the chicken is warm and corn is crispy.
