Description
A delicious and easy-to-make Street Corn Chicken Rice Bowl that combines the flavors of Mexican street corn with tender chicken and fluffy rice.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a skillet, cook the diced chicken over medium heat until fully cooked.
- Add the corn kernels to the skillet and cook for an additional 3-4 minutes.
- In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine the cooked chicken and corn with the sauce mixture.
- Serve the chicken and corn mixture over a bed of cooked rice.
- Top with crumbled cotija cheese and chopped cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Feel free to substitute quinoa for rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg