Description
This Easy Street Corn Chicken Rice Bowl is a quick and flavorful meal combining tender chicken, sweet corn, and a zesty, creamy sauce served over fluffy rice. Perfect for a satisfying dinner packed with bold flavors and simple ingredients.
Ingredients
Scale
Protein & Veggies
- 1 lb chicken breast, diced
- 1 cup sweet corn, canned or frozen
Base
- 2 cups cooked rice
Sauce & Seasonings
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro, chopped
Instructions
- Cook Chicken: In a large skillet over medium heat, cook the diced chicken breast until fully cooked through and no longer pink, about 6-8 minutes depending on size of pieces.
- Add Corn: Stir in the sweet corn and continue to cook the mixture for an additional 2-3 minutes until heated through and well combined with the chicken.
- Prepare Sauce: In a separate bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth and creamy.
- Combine Ingredients: Pour the mayonnaise mixture into the skillet with chicken and corn, stirring well to coat all the ingredients evenly with the sauce.
- Serve: Spoon the creamy chicken and corn mixture over a bed of warm cooked rice on individual plates or bowls.
- Garnish: Sprinkle freshly chopped cilantro on top before serving for a fresh, vibrant finish.
Notes
- Use fresh or frozen corn if canned is not available; just thaw frozen corn before adding.
- Adjust chili powder to taste if you prefer more or less heat.
- For a lighter option, substitute mayonnaise with Greek yogurt or a light mayo variant.
- Cooked rice can be prepared ahead to save time or use leftover rice.
- To make it dairy-free, choose a suitable mayonnaise alternative.
