Description

This Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that brings the bold flavors of Mexican street corn into a wholesome, easy-to-assemble rice bowl. Grilled chicken, creamy chili-lime corn, and cotija cheese sit atop fluffy rice for a quick and crave-worthy dinner the whole family will love!

Ingredients

2 cups cooked rice
2 grilled chicken breasts, diced
1 cup canned or fresh corn (grilled for extra flavor)
1/4 cup crumbled cotija cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon chili powder
Juice of 1 lime
Salt and pepper, to taste
Chopped cilantro, for garnish

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Instructions

Cook rice according to package directions; keep warm.
Grill or pan-sear chicken breasts, then dice into bite-sized pieces.
In a bowl, mix together sour cream, mayonnaise, chili powder, lime juice, salt, and pepper.
Stir in corn until evenly coated with the creamy dressing.
To assemble bowls, layer rice at the bottom, top with diced chicken, spoon on the creamy corn mixture, and sprinkle with cotija cheese.
Garnish with fresh chopped cilantro and serve immediately.

Notes

Add jalapeños or hot sauce for a spicier version.
Swap in brown rice, quinoa, or cauliflower rice for dietary preferences.
Great for meal prep—store components separately and assemble fresh.