Ingredients
Equipment
Method
- Season the diced chicken with chili powder, salt, and pepper. In a skillet over medium-high heat, heat the olive oil, then add the chicken. Cook for 6-8 minutes or until golden brown and fully cooked. Remove from heat.
- In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth. This creates that signature Mexican street corn flavor.
- Distribute the cooked rice among four bowls. Top each with an equal amount of chicken and corn. Drizzle with the creamy dressing for maximum flavor impact.
- Sprinkle each bowl with cotija cheese and chopped cilantro. These fresh garnishes add incredible texture and authentic Mexican flavor.
- Accompany each bowl with a wedge of lime to squeeze over the top just before eating. The fresh lime juice ties all the flavors together perfectly.
Nutrition
Notes
The magic of this street corn chicken rice bowl lies in the perfect balance of textures and flavors. The creamy dressing ties everything together beautifully, creating a restaurant-quality meal at home that everyone craves.
