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Street Corn Chicken Rice Bowl

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A vibrant dish inspired by Mexican street corn, featuring grilled chicken, fragrant jasmine rice, and a creamy corn topping.

Ingredients

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  • 2 cups cooked jasmine rice
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup frozen corn
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, sliced (optional)
  • Hot sauce, to taste (optional)

Instructions

  1. Preheat the grill or stovetop grill pan to medium-high heat.
  2. Mix together the olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
  3. Rub the spice mixture evenly over the chicken breasts.
  4. Place the chicken on the grill and cook for 6-7 minutes on each side until cooked through.
  5. Add butter to a skillet over medium heat, then add the frozen corn and cook for 5-7 minutes until charred.
  6. Mix together the mayonnaise and sour cream until combined.
  7. Divide the cooked rice into bowls, topping with sliced chicken, charred corn, mayonnaise mixture, and cotija.
  8. Add lime juice and cilantro, and jalapeños with hot sauce if desired.
  9. Serve immediately with lime wedges on the side.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave. This dish can adapt to personal taste with various ingredient substitutions.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/street-corn-chicken-rice-bowl-recipe/

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