A vibrant bowl featuring seasoned chicken, charred corn, fluffy rice, and a tangy lime crema, topped with cotija cheese and cilantro for a Mexican street corn-inspired meal.

american

mexican

Nutrition

Provides a balanced mix of lean protein from chicken, complex carbohydrates from rice and corn, with moderate fat from cheese and crema, plus vitamins and minerals from lime and cilantro.

35% of daily energy

78 g

Carbs

43% kcal

21 g

Total fat

26% kcal

55 g

Protein

31% kcal

Egg FreeGluten FreeHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmeal prepmain coursefamily friendlystovetoprice dishes

Street Corn Chicken Rice Bowl

Name: Street Corn Chicken Rice Bowl — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Chicken; 1.5 - 2 pound Boneless Chicken Breasts (skinless; or thighs); 1 tablespoon Olive Oil (for cooking); 1 teaspoon Chili Powder; 0.5 teaspoon Smoked Paprika; 0.5 teaspoon Garlic Powder; Salt (and pepper, to taste); Corn; 2 cup Corn (fresh, canned, or frozen and thawed); 1 teaspoon Olive Oil (or butter, for charring); Rice; 2 cup White Rice (uncooked; or jasmine rice; yields about 6 cups cooked); squeeze Lime (optional; pinch of salt, drizzle of olive oil); Crema Sauce; 0.5 cup Sour Cream (or Mexican crema); 1 Lime (juice; plus zest, if desired); 0.25 teaspoon Chili Powder; Salt (to taste); 1 tablespoon Mayonnaise (optional, for extra richness); Toppings; 0.5 cup Cotija Cheese (crumbled; or feta or parmesan for a copycat street corn twist); 0.25 cup Cilantro (chopped; or green onions)

Mom's Cravings (Kate)

4

servings

0

per serve

0

minutes

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Ingredients

Chicken

1.5 - 2 pound Boneless Chicken Breasts skinless; or thighs

1 tablespoon Olive Oil for cooking

1 teaspoon Chili Powder

0.5 teaspoon Smoked Paprika

0.5 teaspoon Garlic Powder

Salt and pepper, to taste

Corn

2 cup Corn fresh, canned, or frozen and thawed

1 teaspoon Olive Oil or butter, for charring

Rice

2 cup White Rice uncooked; or jasmine rice; yields about 6 cups cooked

squeeze Lime optional; pinch of salt, drizzle of olive oil

Crema Sauce

0.5 cup Sour Cream or Mexican crema

1 Lime juice; plus zest, if desired

0.25 teaspoon Chili Powder

Salt to taste

1 tablespoon Mayonnaise optional, for extra richness

Toppings

0.5 cup Cotija Cheese crumbled; or feta or parmesan for a copycat street corn twist

0.25 cup Cilantro chopped; or green onions

Equipment

Skillet

Rice cooker or pot

Mixing bowl

Knife

Cutting board

Meat Thermometer

Serving bowls

Instructions

Cook the Chicken
Season the chicken with chili powder, paprika, garlic powder, salt, and pepper

Sear the chicken in a hot skillet with a splash of oil for about 5 to 7 minutes per side, depending on thickness to 165°F. (Grilling or baking is fine too)

Char the Corn
In the same skillet (no need to wash it!), add the corn along with a teaspoon of oil

Let the corn sit undisturbed for 3 to 5 minutes so it gets those beautiful browned bits. (This step is key—it's what gives your Mexican street corn bowl its signature smoky flavor.)

Prep the Rice
Cook your rice according to package directions.

For extra flavor, stir in some lime juice, zest, a pinch of kosher salt, and a drizzle of olive oil if you're feeling fancy.

Make the Crema
Mix together the sour cream, lime juice, chili powder, salt, and mayo (if using)

Build Your Bowls
Layer your bowl with rice, sliced chicken, charred corn, a generous drizzle of crema, cheese, and your choice of toppings