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–+ servings
Stephanie

Street Corn Chicken Rice Bowl: A Flavor Explosion Awaits!

A delicious and vibrant Street Corn Chicken Rice Bowl that combines tender chicken, charred corn, and creamy toppings for a flavor explosion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1 avocado sliced
  • 1/4 cup diced red onion

Method
 

  1. In a medium bowl, mix the mayonnaise, sour cream, lime juice, and half of the cilantro. Set aside.
  2. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
  4. In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
  5. To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, diced red onion, avocado slices, and a generous drizzle of the mayo-sour cream mixture.
  6. Sprinkle with crumbled feta cheese and the remaining cilantro before serving.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For added flavor, try grilling the chicken instead of pan-searing it.
  • You can also substitute the feta cheese with cotija cheese for a more authentic street corn flavor.

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