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For the Street Corn Topping:
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 2 tbsp mayonnaise
- 1 tbsp sour cream (or Greek yogurt for a lighter option)
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional for heat)
- ¼ cup cotija or feta cheese, crumbled
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced (optional)
- 1 tbsp hot sauce (optional)
How to Make a Street Corn Chicken Rice Bowl
1. Cook the Chicken
- In a bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Toss the diced chicken with the spice mix and lime juice.
- Heat olive oil in a pan over medium-high heat and cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through.
2. Make the Street Corn Topping
- In a bowl, mix corn, mayonnaise, sour cream, chili powder, cayenne (if using), lime juice, and crumbled cheese.
- Stir in fresh cilantro and set aside.
3. Assemble the Bowls
- Add cooked rice to serving bowls.
- Top with grilled chicken and street corn topping.
- Add avocado slices and drizzle with hot sauce if desired.
Serving Suggestions
✔ Extra Toppings: Add black beans, chopped tomatoes, or a fried egg!
✔ Crunch Factor: Sprinkle with crushed tortilla chips for a crispy touch.
✔ Low-Carb Version: Swap rice for cauliflower rice or chopped lettuce.
Final Thoughts
This Street Corn Chicken Rice Bowl is a quick, flavorful, and satisfying meal that brings the bold taste of Mexican street corn to your table. Whether you’re making it for lunch, dinner, or meal prep, this dish is sure to be a hit!
🌽🔥 Give it a try and enjoy a taste of street food magic at home! 🍗🍚
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