Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, where tender grilled chicken meets sweet, charred corn over a fluffy rice base. This lively dish is perfect for weeknight dinners or entertaining friends. Each bite delivers a delightful balance of savory and sweet, enhanced by a zesty lime sauce that ties it all together. Quick to prepare and customizable with seasonal veggies, this bowl promises satisfaction for everyone at your table.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (1.5 lbs)
- 2 fresh ears of corn, kernels removed
- 2 cups cooked rice (white or brown)
- 1/2 cup mayonnaise
- Juice of 2 limes (about 4 tbsp)
- 1 tsp chili powder (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Marinate the chicken in lime juice and chili powder for at least 30 minutes.
- Grill or pan-sear the marinated chicken on medium-high heat for 6-7 minutes per side until fully cooked.
- Sauté corn kernels in the same pan with a pinch of salt until slightly charred, about 5 minutes.
- In a bowl, mix mayonnaise with remaining lime juice, cilantro, salt, and pepper; adjust seasoning to taste.
- Assemble bowls with rice as the base, topped with sliced chicken, sautéed corn, and drizzle the sauce over everything.
- Add extra cilantro before serving warm.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 375g)
- Calories: 540
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
Keywords: Feel free to swap chicken for shrimp or tofu for a vegetarian option. Add jalapeños for an extra kick or avocado for creaminess.