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Street Corn Chicken Rice Bowl

A comforting and vibrant fusion of Mexican street corn and hearty rice, perfect for busy weeknights or lazy weekends.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken

  • 3-4 pieces boneless skinless chicken breasts Opt for organic or free-range for better flavor.

For the Bowl

  • 1 cup fresh sweet corn (on the cob or canned) Grill corn on the cob for more flavor.
  • 1 cup long-grain white or brown rice Brown rice is more nutritious.
  • 2 tablespoons freshly squeezed lime juice Fresh lime brightens the flavors.
  • ¼ cup chopped fresh cilantro Adds freshness and color.
  • ½ cup sour cream Greek yogurt can be used for a lighter option.
  • 1 teaspoon chili powder Adjust according to your spice preference.

Instructions
 

Cooking the Chicken

  • Pat the chicken breasts dry and season them generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and allow to rest before slicing.
  • For juicy chicken, consider brining for 30 minutes before cooking.

Preparing the Rice

  • Cook the rice according to package instructions, salting the water for better flavor. Once cooked, fluff with a fork and set aside.

Sautéing the Corn

  • In the same skillet, add another tablespoon of olive oil or a bit of butter. Toss in the fresh corn and cook over medium heat for about 5 minutes, stirring occasionally until it starts to char slightly.
  • Avoid overcrowding the pan; it can steam rather than sauté.

Mixing the Sauce

  • In a small bowl, combine the sour cream, lime juice, and chili powder. Stir until well combined, tasting and adjusting seasoning as needed.

Assembling the Bowls

  • To each bowl, add a generous serving of rice, top it with sliced grilled chicken, and sautéed corn. Drizzle with the creamy sauce and garnish with chopped cilantro.

Notes

Store leftovers in airtight containers for up to 3 days. Cook chicken and rice a day in advance for meal prep.
Keyword Comfort Food, Customizable Recipe, Meal Prep, Quick Dinner, Street Corn Chicken Rice Bowl