Street Corn Chicken Rice Bowls
Street Corn Chicken Rice Bowls are a delightful fusion of savory chicken, sweet corn, and zesty lime, making for a comforting and flavorful dish. Perfect for busy weeknights or laid-back weekends, this recipe combines marinated chicken with fluffy rice and topped with vibrant corn and cheese. It’s an eye-catching meal that’s easy to customize with your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh corn (about 3 ears)
- 1 cup long-grain white or brown rice
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- 1/4 cup chopped cilantro
- 1/2 cup queso fresco or feta cheese
- 1/4 cup sour cream or Greek yogurt
Instructions
- In a bowl, mix lime juice, chili powder, garlic powder, salt, and pepper. Coat chicken breasts in the marinade and let sit for at least 30 minutes.
- Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for about 6-8 minutes per side until golden brown and cooked through.
- Cook rice according to package instructions. Fluff with a fork when done.
- In another pan, add oil and sauté corn for about 5-7 minutes until golden brown.
- Start with a scoop of rice as base, top with sliced chicken, sautéed corn, crumbled cheese, cilantro, and a dollop of sour cream or Greek yogurt.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken overnight. Customize with black beans or avocado for extra texture. For spice lovers, add jalapeños or cayenne pepper to kick up the heat.