Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines tender grilled chicken, sweet corn, and zesty toppings for a truly delightful meal. This colorful bowl is perfect for weeknight dinners or entertaining guests, offering a delicious blend of smoky, creamy, and tangy flavors in every bite. Quick and easy to prepare, it’s a recipe you’ll want to add to your regular rotation.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn (or 2 cups frozen corn)
- 1 tablespoon brown sugar
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (400°F).
- Season chicken breasts with salt, pepper, chili powder, and garlic powder.
- Grill corn for about 10 minutes until charred; let cool before cutting off kernels.
- Grill seasoned chicken for 6-7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
- In serving bowls, layer cooked rice as the base. Top with sliced chicken, grilled corn, cilantro, and lime juice.
- Add sour cream on top and sprinkle with extra chili powder if desired. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg