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–+ servings

Spicy Street Corn Chicken Rice Bowl

A satisfying bowl built on a base of rice, layered with charred corn kernels coated in a creamy, tangy chili-lime sauce, and topped with hearty strips of grilled chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 2
Course: DINNER
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • Grilled Chicken: 1 cup sliced or shredded (leftovers are ideal)
  • For the Corn:
  • Corn: 1 cup kernels fresh, frozen, or canned
  • For the Base:
  • Rice: 1 cup cooked (brown rice or quinoa can be substituted)
  • For the Sauce:
  • Sour cream: 1/4 cup
  • Lime juice: 1 tablespoon freshly squeezed
  • Chili powder: 1 teaspoon
  • Salt and Pepper: To taste

Equipment

  • Medium Pot (for rice)
  • Non-Stick Pan (for corn)
  • Small Bowl (for sauce)

Method
 

  1. Cook the Rice: Cook the rice according to the package instructions until fluffy and tender. Set aside and keep warm.
  2. Prepare the Chicken: If using fresh chicken, grill or sauté until fully cooked, then slice into strips. If using leftover chicken, simply reheat it in a pan until warmed through.
  3. Char the Corn: Heat a non-stick pan over medium-high heat. Add the corn kernels and char them until they start to brown and caramelize, about 3-5 minutes. Set aside.
  4. Mix the Sauce: In a small bowl, combine the sour cream, lime juice, chili powder, and salt and pepper. Stir well until the sauce is smooth and creamy. (Use Greek yogurt for a lighter version.)
  5. Combine Corn and Sauce: Add the charred corn to the chili-lime sauce mixture. Mix thoroughly to ensure every kernel is coated.
  6. Assemble the Bowl: Layer the cooked rice in a serving bowl. Top it with the creamy corn and sauce mixture. Finish the bowl with the sliced chicken.
  7. Serve: Serve immediately to enjoy the fresh flavors.

Notes

Time Saver: This recipe relies heavily on pre-cooked rice and chicken, which makes it a very fast dinner option.
Vegetable Swap: For more texture, add chopped red onion, bell pepper, or jalapeño to the corn mixture.
Lighter Sauce: Substitute sour cream with plain Greek yogurt for a high-protein, lighter chili-lime sauce.
Spice Level: Adjust the chili powder (or add a dash of cayenne) to control the heat of the sauce.

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