Description
A vibrant and flavorful street corn chicken rice bowl featuring juicy seasoned chicken, creamy elote-style corn, and fluffy rice. Perfect for a satisfying and easy weeknight meal.
Ingredients
- 2 cups cooked white rice
- 2 chicken breasts, diced
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro
- 1 jalapeño, diced (optional)
Instructions
- Cook the rice according to package instructions and set aside.
- Season the diced chicken with chili powder, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken until browned and fully cooked, about 6–8 minutes.
- In another pan, heat the corn until warm and slightly charred.
- Mix the corn with mayonnaise, sour cream, lime juice, cotija cheese, and a pinch of salt.
- Assemble the bowls by adding rice to the base, topping with cooked chicken and street corn mixture.
- Garnish with chopped cilantro and jalapeño if desired, then serve immediately.
Notes
- Use grilled chicken for extra smoky flavor.
- Greek yogurt can replace sour cream for a lighter option.
- Store leftovers in airtight containers for up to 3 days.
- Add avocado slices for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
