Mexican Street Corn Chicken Rice Bowl
This Mexican Street Corn Chicken Rice Bowl is a delightful blend of flavors, featuring tender chicken, zesty street corn, and fluffy rice, all topped with a creamy sauce. It's perfect for a quick weeknight dinner or a hearty lunch.
Equipment
- 1 Large pot/pan
- 1 Medium bowl
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Cooked rice cooker or steamer optional
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 cup corn kernels fresh, frozen, or canned
- 1 medium red bell pepper, diced
- ½ cup red onion, diced
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon lime juice
- to taste salt and pepper
- Fresh cilantro, chopped for garnish
- Cotija cheese, crumbled for topping
Instructions
- Cook the rice according to package instructions. Set aside when done.
- Season the chicken breasts with salt, pepper, chili powder, and smoked paprika on both sides.
- Heat a large pot or pan over medium-high heat and add a drizzle of oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side until cooked through and juices run clear. Remove from heat and let it rest for a few minutes, then slice into strips.
- In the same pan, add the diced red onion and red bell pepper. Sauté for about 4-5 minutes until softened.
- Add the corn kernels to the pan and cook for an additional 2-3 minutes until heated through.
- In a medium bowl, combine the mayonnaise, sour cream, and lime juice. Stir until well mixed.
- To assemble the bowls, place a scoop of rice in each bowl, top with the sautéed corn mixture, sliced chicken, and drizzle with the creamy sauce.
- Garnish with chopped cilantro and crumbled Cotija cheese.
Notes
For a spicier kick, add diced jalapeños to the corn mixture.
You can substitute brown rice or quinoa for a healthier option.
This recipe can be easily doubled for larger gatherings or meal prep for the week.