Description
This street corn chicken rice bowl recipe combines grilled chicken, charred corn, creamy lime crema, and fluffy rice for a vibrant, flavorful Mexican-inspired meal. Perfect for meal prep, weeknight dinners, or hearty lunches.
Ingredients
1 lb chicken breasts or thighs
2 ears corn (or 1 ½ cups corn kernels)
2 cups cooked white rice
½ cup cotija cheese, crumbled
1 lime, juiced
2 tbsp mayonnaise
2 tbsp sour cream
1 clove garlic, minced
1 tsp chili powder
¼ cup cilantro, chopped
2 green onions, sliced
Instructions
1. Season the chicken with chili powder, cumin, garlic powder, salt, and lime juice. Grill or sear until cooked through. Let rest and slice.
2. Grill or sear corn until slightly charred. Cut kernels off the cob.
3. In a bowl, mix corn with mayonnaise, sour cream, garlic, chili powder, cotija cheese, and lime juice.
4. In a separate bowl, whisk together mayonnaise, sour cream, and lime juice to make the lime crema.
5. Assemble the bowl: start with a base of rice, add sliced chicken, then spoon the corn mixture on top.
6. Drizzle with lime crema and garnish with cilantro and green onions.
7. Optional: add avocado, jalapeños, or crushed tortilla chips before serving.
Notes
Use grilled corn for the best smoky flavor.
You can swap white rice for brown rice or quinoa.
Rotisserie chicken can be used to save time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling/Sauté
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg