Street Corn Chicken Rice Bowls
If you love Mexican street corn, these Street Corn Chicken Rice Bowls are a must. Juicy chicken, fluffy rice, and creamy street corn are piled into colorful bowls with fresh toppings for an easy, filling dinner that's great for meal prep or family dinners.
Servings: 4
Equipment
- medium sauce pan to cook rice
- skillet for sautéing
- medium mixing bowl
Ingredients
Seasoned Chicken
- 1-1½ lbs chicken breasts boneless and skinless
- ½ teaspoon each salt & pepper more as needed
- 1½ teaspoon garlic powder
- 1½ teaspoon smoked paprika
- 1½ teaspoon chili powder
Mexican Street Corn
- 3 corn on the cobs about 2 ½ cups of kernels
- ¼ cup sour cream or mexican crema
- ¼ cup mayonnaise
- 1 lime, squeezed about 1 tablespoon of juice
- ¼ teaspoon each salt & pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1-2 tablespoons hot sauce, I use Cholula
Rice Bowls
- 1 cup rice, uncooked
- ¼ bunch fresh cilantro, chopped
- 1 jalapeno, diced
- ¼ red onion, diced
- ¼ cotija, crumbled
- 1 avocado, sliced
Instructions
- Season & cook the chicken breasts. Mimx the seasonings and coat both sides well. Add the breasts to an oiled skillet over medium/high heat and sauté for about 7-9 minutes on each side, turning often until they reach 165º internally.
- Make the rice while the chicken is cooking, follow according to the package. This typically takes about 20 minutes for cooking time.
- Blanch the corn. While everything is cooking, bring a large pot of water (only halfway filled) to a simmer, clean, peel the corn and add to the hot water. Let it steam for just 4-6 minutes and take it out. Place to the side on a plate.
- Char the corn. When it's cool enough to handle, add the corn to a grill to char for just a few minutes or just do it on a gas stovetop, turn it often until you have a nice char. This is optional!
- Make The Mexican Street Corn mix. In a medium bowl, add the mayo, seasonings, sour cream or crema, lime and hot sauce. Whisk, taste, adjust anything if desired. Set aside.
- Cut the kernels of the cob. Add to the dressing above in the bowl, mix well and set aside.
- Add cilantro to the rice when it's done cooking, fluff it.
- When the chicken is done resting, slice it up and assemble the street corn rice bowls!
Notes
- Use in season corn when you can for the best texture and flavor.
- Taste as you go, you can add more mayo to the Mexican street corn dressing if you want it less tangy!
- Feel free to skip the hot sauce if you need to feed little mouths or picky eaters!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Calories: 643kcal | Carbohydrates: 59g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 745mg | Potassium: 1217mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg