Name: Street Corn Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp cumin; Salt and pepper to taste; 2 cups fresh or frozen corn kernels; ¼ cup mayonnaise; ¼ cup sour cream; ½ cup crumbled cotija cheese (or feta as a substitute); 1 tbsp lime juice; 1 tsp chili powder; Fresh cilantro (chopped, for garnish); 1 cup long-grain white rice (or brown rice for a healthier option); 2 cups water or chicken broth; Zest and juice of 1 lime; ¼ cup chopped fresh cilantro; Salt to taste; Optional Toppings: Sliced avocado or guacamole, hot sauce or salsa, lime wedges

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
2 cups fresh or frozen corn kernels
¼ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese (or feta as a substitute)
1 tbsp lime juice
1 tsp chili powder
Fresh cilantro (chopped, for garnish)
1 cup long-grain white rice (or brown rice for a healthier option)
2 cups water or chicken broth
Zest and juice of 1 lime
¼ cup chopped fresh cilantro
Salt to taste
Optional Toppings: Sliced avocado or guacamole, hot sauce or salsa, lime wedges

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Instructions

Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side or until cooked through. Let rest before slicing into strips.
If using fresh corn, grill or sauté the kernels until lightly charred. Mix with mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. Garnish with fresh cilantro before serving.
Rinse the rice under cold water to remove excess starch. Cook in water or broth according to package instructions. Stir in lime zest, lime juice, chopped cilantro, and salt after fluffing the rice.
Divide the cilantro-lime rice among bowls, top with sliced grilled chicken and creamy street corn. Add optional toppings like avocado slices, hot sauce, or lime wedges for extra flavor.

Notes

For a vegetarian option, replace chicken with grilled portobello mushrooms or baked tofu.
Substitute quinoa or cauliflower rice for a low-carb alternative.
Use canned corn if fresh or frozen isn’t available; drain and pat dry before using.
Store components separately in airtight containers for up to 3 days; assemble when ready to eat.
Dairy-free alternatives include vegan mayo, cashew cream, or nutritional yeast instead of sour cream and cotija cheese.

Author: Serena Miller
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Grilling and Simmering
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl (approx. 450g)
Calories: 480 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg