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Street Corn Chicken Rice Bowl

A delicious and colorful meal that combines grilled chicken, corn, and rice, offering a flavorful twist on dinner options, fully customizable with toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 lb grilled chicken breast, diced
  • 2 cups corn (fresh, frozen, or canned)
Sauce Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup cotija cheese, crumbled Can substitute with feta or queso fresco.
  • 1/4 cup cilantro, chopped For garnish and flavor.
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. In a medium bowl, mix the corn with mayonnaise, lime juice, chili powder, cotija cheese, cilantro, salt, and pepper.
  2. Cook the grilled chicken breast and dice it into bite-sized pieces.
Serving
  1. To serve, place a portion of rice in a bowl, top with diced chicken, and then add the corn mixture over it.
  2. Customize with additional toppings if desired, such as extra cheese or lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave and add fresh cilantro or lime juice for extra flavor when serving. For a healthier option, use brown rice instead and add diced jalapeños for a spicy kick.