Description
This Easy Street Corn Chicken Rice Bowl is a quick and flavorful meal that combines tender chicken, sweet corn, and a zesty, creamy sauce inspired by Mexican street corn. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner with a fresh, tangy twist.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced
- 1 cup sweet corn, canned or frozen
Base
- 2 cups cooked rice
Sauce and Seasonings
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro, chopped
Instructions
- Cook the chicken: Heat a large skillet over medium heat. Add the diced chicken breast and cook, stirring occasionally, until the chicken is fully cooked through and no longer pink inside, about 6-8 minutes.
- Add the corn: Stir in the sweet corn (either canned or frozen) into the skillet with the chicken and cook for an additional 2-3 minutes until heated through and slightly tender.
- Prepare the sauce: In a separate bowl, combine mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper. Whisk together until smooth and well incorporated, creating a creamy, tangy sauce with a hint of spice.
- Combine chicken mixture with sauce: Pour the prepared mayonnaise mixture over the cooked chicken and corn in the skillet. Stir well to evenly coat all the ingredients with the sauce.
- Assemble the bowls: Spoon the chicken and corn mixture over a bed of cooked rice, distributing evenly among four servings.
- Garnish and serve: Sprinkle chopped cilantro on top of each bowl to add a fresh, herbaceous finish before serving.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Use freshly cooked corn if available for a sweeter flavor.
- Adjust chili powder quantity to your preferred spice level.
- This dish can be served with warm tortillas for a fun twist.
- Leftovers keep well in the refrigerator for up to 2 days.
