Description

Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that brings together smoky grilled chicken, sweet corn, and creamy dressing in one hearty bowl. Perfect for busy weeknights or lively gatherings, this recipe is easy to prepare and can be customized to suit your taste. Enjoy the explosion of flavors with every bite!

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh corn kernels (or 3 ears of corn)
1 cup jasmine rice
1/2 cup mayonnaise
2 tbsp lime juice (freshly squeezed)
1 tsp chili powder
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro
Salt and pepper to taste
1 tsp garlic powder

Instructions

Rinse jasmine rice under cold water until clear. Combine with 2 cups water in a pot over medium heat; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until absorbed. Fluff with a fork.
Season chicken breasts with salt, pepper, and chili powder. Grill or cook in a skillet over medium-high heat for about 6-7 minutes per side until cooked through (165°F internal temp). Let rest before slicing.
Grill or boil corn until tender; cut kernels from cobs.
In a bowl, mix mayonnaise, lime juice, garlic powder, half of the corn kernels, cotija cheese, and cilantro.
Assemble bowls: start with jasmine rice, layer sliced chicken on top, then add the corn mixture. Garnish with extra cotija cheese and cilantro.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 590
Sugar: 4g
Sodium: 740mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 4g
Protein: 37g
Cholesterol: 90mg

Keywords: - Marinate chicken overnight for enhanced flavor. - Substitute grilled shrimp or tofu for different protein options. - Add black beans or diced avocado for extra texture.