Loaded Street Corn Chicken Rice Bowl
This vibrant, flavor-packed rice bowl combines tender chicken, zesty street corn, and fresh toppings for an easy meal everyone loves. Inspired by classic Mexican street corn, it’s perfect for busy weeknights or meal prep. Enjoy creamy, cheesy, and smoky goodness in every bite!
Ingredients
- 2 cups cooked rice
- 2 cups cooked diced or shredded chicken
- 2 cups corn kernels fresh, frozen, or canned
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ cup cotija or feta cheese crumbled
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup diced red onion
- Salt and pepper to taste
Instructions
- Heat corn in a skillet over medium heat until lightly charred.
- Mix mayo, sour cream, paprika, chili powder, lime juice, salt, and pepper in a bowl.
- Combine the cooked corn with the creamy mixture and half the cheese.
- Divide cooked rice between bowls.
- Top rice with chicken, then add the street corn mixture.
- Garnish with more cheese, cilantro, and diced red onion.
- Serve immediately and enjoy!
Notes
- Use rotisserie chicken for an even quicker meal.
- Swap rice for quinoa or cauliflower rice for variety.
- Add sliced jalapeño for heat.
- Leftovers keep well in the fridge for up to 2 days.
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