Description
A flavorful Street Corn Chicken Rice Bowl featuring smoky, juicy chicken over fluffy rice with creamy street-corn flavor in every bite.
Ingredients
- Boneless skinless chicken thighs or breasts
- Sweet corn kernels
- Cooked white rice
- Mexican crema or sour cream
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Salt & black pepper
- Lime juice
- Cotija or feta cheese, crumbled
- Fresh cilantro, chopped
- Jalapeño (optional, finely diced)
Instructions
- Toss chicken with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Sear chicken in a hot skillet until deeply charred and cooked through; set aside and slice.
- In the same pan, sauté corn until lightly blistered.
- Stir in crema (or sour cream), lime juice, and a pinch of salt to coat the corn.
- Fluff rice and divide into bowls.
- Top with sliced chicken and creamy street corn.
- Finish with cotija, cilantro, and extra lime if desired.
Notes
- For a spicier kick, add more jalapeño or a dash of hot sauce.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg