Description
Experience the vibrant flavors of summer with our Street Corn Chicken Rice Bowls! Juicy chicken, sweet corn, and zesty toppings come together in a delightful dish that’s perfect for any occasion. Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, this recipe is sure to impress your family and friends. With endless customization options and beautiful presentation, these bowls are a feast for both the eyes and the palate.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn, kernels removed (or 1 cup frozen corn)
- 1 cup long-grain white rice
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled Cotija or feta cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ cup sour cream or Greek yogurt
Instructions
- Marinate chicken breasts in lime juice, garlic, cumin, and chili powder for at least 30 minutes.
- While marinating, cook rice according to package instructions; use chicken broth for added flavor.
- In a skillet over medium heat, cook the marinated chicken for 6-7 minutes per side until golden brown.
- Grill or char corn on the cob until caramelized; remove kernels once cooled.
- Assemble bowls by layering rice, shredded chicken, and fresh corn. Top with cilantro and cheese.
- Finish with a dollop of sour cream or Greek yogurt and an extra squeeze of lime before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg