Description
This Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that brings the bold flavors of Mexican street corn into a wholesome, easy-to-assemble rice bowl. Grilled chicken, creamy chili-lime corn, and cotija cheese sit atop fluffy rice for a quick and crave-worthy dinner the whole family will love!
Ingredients
2 cups cooked rice
2 grilled chicken breasts, diced
1 cup canned or fresh corn (grilled for extra flavor)
1/4 cup crumbled cotija cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon chili powder
Juice of 1 lime
Salt and pepper, to taste
Chopped cilantro, for garnish
Instructions
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Cook rice according to package directions; keep warm.
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Grill or pan-sear chicken breasts, then dice into bite-sized pieces.
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In a bowl, mix together sour cream, mayonnaise, chili powder, lime juice, salt, and pepper.
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Stir in corn until evenly coated with the creamy dressing.
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To assemble bowls, layer rice at the bottom, top with diced chicken, spoon on the creamy corn mixture, and sprinkle with cotija cheese.
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Garnish with fresh chopped cilantro and serve immediately.
Notes
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Add jalapeños or hot sauce for a spicier version.
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Swap in brown rice, quinoa, or cauliflower rice for dietary preferences.
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Great for meal prep—store components separately and assemble fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Assembling
