Street Corn Chicken Rice Bowl
A delicious and filling meal that combines juicy grilled chicken with creamy street corn and fluffy rice, perfect for busy weeknights or cozy weekends.
Ingredients
Chicken and Spices
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- to taste Salt and pepper
Bowl Components
- 1 cup cooked white rice
- 1 cup canned or frozen corn, warmed
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 cup chopped fresh cilantro Plus extra for garnish.
Instructions
Preparation
- Preheat a skillet or grill pan over medium-high heat.
- Rub the chicken breasts with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Cooking Chicken
- Cook the chicken for about 5–6 minutes per side, or until fully cooked and charred on the outside.
- Remove and let rest for 5 minutes before slicing.
Making the Sauce and Assembling
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt to make the street corn sauce.
- Assemble the bowl: Place warm white rice on the bottom, top with sliced chicken, warm corn, and drizzle generously with the sauce.
Serving
- Garnish with chopped cilantro and serve immediately.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and corn in the microwave or on the stove before serving. Keep the sauce separate until you’re ready to eat to keep it fresh. For extra flavor, marinate the chicken for about 30 minutes before cooking. You can substitute different grains like brown rice or quinoa, and add toppings like diced tomatoes, avocado, or shredded cheese for customization. Consider a vegetarian version with grilled vegetables or black beans.