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Street Corn Chicken Rice Bowl

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

A hearty and flavor-packed dish combining Mexican street corn, tender chicken, and fluffy rice for a vibrant, comforting meal.


Ingredients

  • 2 cups cooked white or brown rice
  • 2 cups cooked chicken breast (grilled or shredded)
  • 1 1/2 cups corn kernels (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
  • Optional toppings: avocado slices, jalapeños, hot sauce

Instructions

  1. Heat a skillet over medium-high heat. Char fresh corn slightly or warm canned/frozen corn through.
  2. In a bowl, mix corn with mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and crumbled Cotija cheese.
  3. Reheat rice and chicken separately. Season chicken with chili powder and salt if desired.
  4. Assemble bowls by layering rice, chicken, and the creamy corn mixture.
  5. Top with cilantro, additional cheese, and optional toppings like avocado or lime juice.

Notes

  • Use rotisserie chicken for a quicker meal.
  • Swap chicken with shrimp, steak, black beans, or tofu for variation.
  • Cauliflower rice can be used for a low-carb option.
  • Add chipotle crema for extra indulgence.
  • Store leftovers in the fridge for up to 3 days and reheat in the microwave.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 85mg