Description
Experience a burst of flavors with this vibrant Street Corn Chicken Rice Bowl. Juicy chicken, sweet corn, and zesty lime crema come together for a meal that’s as delightful to eat as it is to prepare. Perfect for family dinners or gatherings with friends, this dish is a guaranteed crowd-pleaser that brings joy and laughter to the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn (or frozen)
- 1 cup long-grain white rice
- 2 limes (juiced)
- 2 tsp chili powder
- ½ cup chopped fresh cilantro
- ½ cup sour cream or Greek yogurt
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by dicing the chicken and chopping cilantro.
- In a medium pot, combine 1 cup of rinsed rice with 2 cups of water; bring to a boil, then cover and reduce heat for 15-20 minutes.
- In a skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt, pepper, and chili powder; cook until golden brown (about 5-7 minutes).
- Stir in corn and additional chili powder; cook until heated through (3-4 minutes).
- Mix sour cream/yogurt with lime juice, adding salt and pepper to taste.
- Layer rice in each bowl, top with chicken-corn mixture, drizzle with lime crema, and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken overnight. - Substitute chicken for shrimp or tofu for a twist. - Store leftovers in an airtight container for up to three days; reheat gently.