Street Corn Chicken Rice Bowl (Print-Friendly Version)
Grilled chicken, charred corn, cotija, and lime served on seasoned rice—perfect for an easy, flavorful bowl.
# What You’ll Need to Make This:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
1 cup cooked white rice
03 -
1 cup grilled corn kernels or drained canned corn
→ Sauce and Garnishes
04 -
60 ml mayonnaise
05 -
60 ml sour cream
06 -
120 ml crumbled cotija cheese or feta
07 -
1 lime, juiced
08 -
1 teaspoon chili powder
09 -
1 teaspoon smoked paprika
10 -
15 g chopped fresh cilantro
11 -
Salt to taste
12 -
Pepper to taste
# How to Prepare:
01 -
Season chicken breasts evenly with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear over medium heat until thoroughly cooked, approximately 6–8 minutes per side. Allow chicken to rest before slicing into strips.
02 -
In a large bowl, mix grilled corn with mayonnaise, sour cream, lime juice, half the crumbled cotija cheese, and chopped cilantro. Season with additional salt and pepper as needed.
03 -
Divide the cooked white rice among serving bowls. Arrange the sliced chicken over the rice and top with generous spoonfuls of the corn mixture.
04 -
Sprinkle bowls with the remaining cotija cheese and extra cilantro. Serve with lime wedges for squeezing, if desired.
# Extra Tips:
01 -
Add diced jalapeños or a drizzle of hot sauce for extra heat. Rotisserie chicken can be substituted to reduce prep time. Brown rice or quinoa may be used in place of white rice.