Street Corn Chicken and Rice Bowls
A cozy and comforting dish combining seasoned chicken, fresh corn, and creamy sauce served over rice.
Ingredients
Main Ingredients
- 2 cups cooked rice Can be leftover rice from a previous meal or freshly cooked.
- 1 lb chicken breast, diced Lean protein; opt for organic if preferred.
- 1 cup corn kernels (fresh or canned) Fresh corn is recommended when available.
- 1/2 cup mayonnaise For creaminess; chipotle mayo can be used for a kick.
- 1/4 cup sour cream Can substitute with Greek yogurt.
- 1 lime juiced Adds brightness to the dish.
- 1/4 cup cilantro, chopped Essential for fresh flavor.
- 1/2 teaspoon smoked paprika Enhances flavor.
- to taste Salt and pepper Season to your liking.
- optional Cotija cheese for topping Delicious but optional.
Instructions
Cooking the Chicken
- Heat a skillet over medium heat and add the diced chicken with salt and pepper. Cook until fully cooked, about 7-10 minutes.
Whipping Up the Creamy Corn Mixture
- In a separate bowl, combine corn, mayonnaise, sour cream, lime juice, cilantro, and smoked paprika until well mixed.
Combining Chicken and Rice
- Once the chicken is cooked, remove from heat and mix with rice in a large bowl.
Incorporate the Creamy Mixture
- Gently fold the creamy corn mixture into the rice and chicken until well combined.
Serve It Up
- Scoop the mix into bowls and top with Cotija cheese if desired.
Notes
Use fresh ingredients for best flavors. Store leftovers in airtight containers for up to 3 days. Reheat with a sprinkle of water to maintain moisture.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 2g
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