Description
This Easy Street Corn Chicken Rice Bowl brings together tender cooked chicken, sweet corn, and a creamy, tangy mayo-lime sauce with a hint of chili and garlic. It’s a quick, flavorful meal perfect for busy weeknights, serving four in just 25 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced
- 1 cup sweet corn, canned or frozen
Base
- 2 cups cooked rice
Sauce and 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 the Chicken: In a large skillet, heat over medium heat and add the diced chicken. Cook thoroughly until no longer pink inside, about 6-8 minutes, stirring occasionally for even cooking.
- Add the Corn: Stir in the sweet corn into the skillet with the cooked chicken. Continue cooking for an additional 2-3 minutes to heat the corn through and meld flavors.
- Prepare the Sauce: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Mixture: Add the mayonnaise sauce to the chicken and corn mixture in the skillet. Stir well to evenly coat all ingredients.
- Assemble the Bowl: Spoon the flavorful chicken-corn mixture over a bed of the cooked rice on serving plates or bowls.
- Garnish and Serve: Sprinkle the chopped cilantro over the top of each bowl for freshness and added color before serving.
Notes
- Use fresh corn if available for extra sweetness and texture.
- Adjust chili powder amount to control spiciness according to preference.
- May substitute Greek yogurt for mayonnaise for a lighter sauce.
- Cook rice ahead of time to reduce overall meal preparation time.
- Garnish with extra lime wedges for an added citrusy kick.
