Mouthwatering Street Corn Chicken Rice Bowl in Just 30 Minutes
Enjoy this delicious Street Corn Chicken Rice that combines grilled chicken, sweet corn, and zesty lime sauce for a quick family meal.
Equipment
- large skillet
- Mixing bowl
- Meat thermometer
Ingredients
For the Chicken
- 2 pieces Boneless Skinless Chicken Breasts A lean protein that stays juicy during cooking.
- 1 teaspoon Chili Powder Provides gentle heat, adjust based on your spice preference.
- 1 teaspoon Cumin Adds a warm, earthy flavor.
For the Rice Bowl
- 2 cups Fresh Corn Can substitute with frozen corn.
- 2 cups Cooked Jasmine or Basmati Rice Brown rice is a healthy swap.
- 1/4 cup Chopped Fresh Cilantro Can substitute with parsley.
For the Creamy Sauce
- 1/2 cup Mayonnaise Can use Greek yogurt as a lighter alternative.
- 2 tablespoons Freshly Squeezed Lime Juice Adjust to taste.
- 1/4 cup Sour Cream (Optional) Can substitute with Greek yogurt.
For Toppings
- 1 cup Shredded Pepper Jack Cheese Can substitute with cheddar or Monterey Jack.
Instructions
How to Make Street Corn Chicken Rice
- Begin by chopping fresh cilantro and cutting the boneless skinless chicken breasts into bite-sized pieces.
- In a large skillet over medium heat, warm up some olive oil. Add the chicken pieces and sauté for about 6-8 minutes, or until golden brown and cooked through.
- Stir in the fresh corn along with the chili powder and cumin. Cook for an additional 4-5 minutes.
- In a small bowl, whisk together the mayonnaise and freshly squeezed lime juice until creamy, adjusting lime juice to taste.
- Start with a base of cooked jasmine or basmati rice in each bowl. Top with the chicken-corn mixture and drizzle the creamy sauce over everything.
- Finish off by garnishing with shredded pepper jack cheese and chopped cilantro.
Notes
For extra flavor, sprinkle additional chili powder on top before serving.