Street Corn Chicken Rice Bowl
A delightful and satisfying meal that combines juicy chicken, sweet corn, and a tasty Mexican street corn topping, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Juicy chicken (diced) Free-range for healthier fat content
- 1 cup Sweet corn (cooked) Use fresh or frozen corn
- 2 cups Fluffy rice (cooked) Slightly undercooked for fluffiness
- 1/2 cup Mexican street corn topping (e.g., mayo, cheese, lime juice, spices) Use homemade or pre-made
- to taste Salt and pepper Adjust according to preference
- for garnish Fresh cilantro Optional, adds a fresh finish
Instructions
Preparation
- Heat a skillet over medium heat and add the diced chicken, cooking until fully cooked and browned.
- In a large bowl, mix the cooked rice, sweet corn, and freshly cooked chicken gently to keep the rice fluffy.
- In a small bowl, combine the ingredients for the Mexican street corn topping (mayo, cheese, lime juice, and spices) until creamy.
- Add the street corn topping mixture to the rice bowl and stir until well mixed.
- Season with salt and pepper to taste, starting small to allow for adjustments.
- Serve warm and garnish with fresh cilantro if desired.
Notes
For best results, use high-quality chicken and ensure the corn is well-cooked. Store leftovers in airtight containers for 3-4 days or freeze for up to 2 months.