Description
This street corn chicken rice bowl is a bold, satisfying dinner made with juicy skillet chicken, fluffy rice, and a creamy street-corn topping with lime, chili spice, and cotija. It’s easy, family-friendly, and perfect for meal prep.
Ingredients
– 1 pound chicken breast, diced
– 2 cups cooked rice (warm)
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup crumbled cotija cheese
– 1 tsp chili powder
– 1 tsp lime juice (plus more to taste)
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
1. Season the diced chicken with salt, pepper, and a pinch of chili powder. Cook in a large skillet over medium heat until fully cooked and lightly golden, about 8–10 minutes.
2. In a second pan, sauté the corn over medium-high heat until warm and lightly charred, about 5 minutes. Season with chili powder, salt, and pepper.
3. In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of salt until creamy.
4. Divide the warm cooked rice between bowls.
5. Top each bowl with cooked chicken and the sautéed corn.
6. Drizzle with the creamy sauce, then finish with cotija cheese and fresh cilantro. Add extra lime if you like it brighter.
Notes
For extra heat, stir diced jalapeño into the corn topping or add a dash of hot sauce. If you want a lighter option, swap the sour cream for plain Greek yogurt. This recipe works great for meal prep—store rice, chicken, and corn topping separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 🍗 Chicken & Poultry Creations
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg