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Irresistible Street Corn Chicken Rice Bowl

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A bold and satisfying street corn chicken rice bowl featuring juicy seasoned chicken, creamy and tangy street corn, and fluffy rice, topped with fresh and zesty garnishes.

Ingredients

  • 3 cups cooked rice
  • 2 chicken breasts, diced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder (plus extra for corn)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1/2 cup feta cheese or cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced (optional)
  • Lime wedges for serving

Instructions

  1. Season the diced chicken with garlic powder, paprika, chili powder, salt, and black pepper.
  2. Heat olive oil in a pan over medium heat and cook the chicken until golden brown and fully cooked. Set aside.
  3. In another pan, cook the corn over medium-high heat until slightly charred.
  4. Transfer the corn to a bowl and mix with mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, minced garlic, crumbled cheese, and chopped cilantro.
  5. Warm the cooked rice and divide it evenly into serving bowls.
  6. Top the rice with cooked chicken and a generous scoop of the street corn mixture.
  7. Add sliced avocado if desired and garnish with extra cilantro.
  8. Finish with a squeeze of fresh lime juice and serve immediately.

Notes

  • Use rotisserie chicken for a quicker preparation.
  • Adjust chili powder or add jalapeños for more heat.
  • Swap chicken for shrimp or steak for variation.
  • Add black beans or diced tomatoes for extra texture and flavor.
  • Store components separately in airtight containers for up to 3 days.
  • Reheat rice and chicken before assembling, and keep corn mixture fresh.
  • Use dairy-free alternatives for a dairy-free version.

Nutrition

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