Street Corn Chicken Rice Bowl
This vibrant bowl brings all the bold flavors of street corn together with juicy chicken for a perfect weeknight dinner.
recipesbynani.comThere is something special about the combination of charred corn, creamy sauce, and seasoned chicken. It feels like a celebration in a bowl and always hits the spot when you want something satisfying.
My biggest tip for this recipe is to get a nice dark sear on your chicken. It adds a delicious smoky flavor that pairs perfectly with the sweet corn and fresh cilantro.
🧺 Ingredients
- 2 chicken breasts, diced
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 2 cups cooked white rice
- 1 cup canned or frozen corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
👩🍳Instructions
- 1
Toss the diced chicken with the taco seasoning in a small bowl until well coated.
- 2
Heat the olive oil in a skillet over medium high heat and cook the chicken until it is golden brown and cooked through, then remove it from the pan.
- 3
In the same skillet, add the corn and cook it for a few minutes until it gets a little charred.
- 4
Whisk together the mayonnaise, sour cream, and chili powder in a small bowl to create the dressing.
- 5
Divide the cooked rice into bowls and top each with the chicken and the charred corn.
- 6
Drizzle the creamy dressing over the top and finish with a sprinkle of cotija cheese and fresh cilantro.
- 7
Serve each bowl with a lime wedge on the side to squeeze over the top before eating.
💡 Tips
Store the chicken and rice in airtight containers in the fridge for up to three days. Keep the dressing separate until you are ready to serve to keep everything tasting fresh.
Made this recipe? Let us know how it went.
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