A delicious and easy-to-make Street Corn Chicken Rice Bowl featuring seasoned chicken, sautéed corn, and a creamy sauce served over rice.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (fresh, frozen, or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 lime, juiced
1 avocado, sliced (optional)
Hot sauce (optional)
Instructions
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
In the same skillet, add the corn and sauté for about 3-4 minutes until heated through and slightly charred.
In a small bowl, mix together the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Stir until well combined.
To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, sautéed corn, and a drizzle of the creamy sauce.
Garnish with the remaining cotija cheese, chopped cilantro, and avocado slices if using. Add hot sauce for extra flavor if desired.
Notes
For a spicier kick, add diced jalapeños to the corn while sautéing.
For a vegetarian option, substitute the chicken with black beans or grilled vegetables.