Street Corn Chicken Rice Bowl
Experience a burst of vibrant flavors with this Street Corn Chicken Rice Bowl! Featuring tender, seasoned chicken, sweet corn, fresh cilantro, and a zesty creamy sauce, this easy-to-make dish is perfect for family dinners or casual gatherings. Each bite brings a taste of summer, making it an irresistible choice any time of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 ears of fresh corn (or 2 cups frozen corn)
- 1 cup chopped fresh cilantro
- Juice of 2 limes
- 1 cup sour cream
- 2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat and cook chicken for about 6 minutes on each side until golden and cooked through.
- Cut corn kernels off the cobs and sauté in another pan with a pinch of salt until slightly charred, about 5 minutes.
- In a small bowl, mix sour cream with lime juice and additional chili powder until smooth to create the sauce.
- To assemble, scoop rice into bowls, slice chicken on top, scatter charred corn around, add chopped cilantro, and drizzle with sauce.
- Serve immediately with extra lime wedges.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg