Description
This Street Corn Chicken Rice Bowl Recipe combines juicy seared chicken with charred corn, flavorful cilantro-lime rice, and a creamy sauce for a delicious meal that’s perfect for lunch or dinner.
Ingredients
Units
Scale
The Protein:
- 1.5 lbs Chicken breasts or thighs
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
The Star Corn:
- 3 cups Corn kernels
- 2 tablespoon Butter
- 0.5 cup Cotija cheese
- 1 tablespoon Lime juice
- 1 teaspoon Tajín seasoning
The Rice Base:
- 2 cups White or brown rice
- 2 cups Chicken broth
- 1 tablespoon Fresh cilantro
- 1 teaspoon Lime zest
The Creamy Sauce:
- 0.25 cup Sour cream or Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Lime juice
- 1 clove Garlic
- 1 pinch Cayenne pepper
- Salt & water/milk
Instructions
- Cook the rice: Cook rice in chicken broth, then fluff with cilantro and lime zest.
- Prepare the chicken: Season and sear chicken until cooked through.
- Char the corn: Broil corn with butter, then toss with lime juice, cotija, and Tajín.
- Make the creamy sauce: Whisk together sour cream, mayo, lime juice, garlic, and cayenne.
- Assemble the bowls: Add rice, sliced chicken, charred corn, and drizzle with the creamy sauce.
- Store and reheat: Store components separately and reheat before serving.
- Enhance the corn: Toss hot corn with butter and lime zest after broiling.
Notes
- Actual values may vary based on specific ingredients and portion sizes.
- Reheat components separately and add fresh toppings before serving.