Description
Experience the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Juicy grilled chicken, sweet charred corn, and creamy avocado come together in a delicious bowl that’s perfect for any occasion. Topped with zesty lime and a rich, creamy sauce, every bite is a celebration of taste. Whether you’re hosting a barbecue or enjoying a weeknight dinner, this dish promises to impress!
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 2 ears corn on the cob
- 1 cup jasmine rice
- 1 ripe avocado
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup cilantro (chopped)
- 1 tsp chili powder
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
Instructions
- Marinate the chicken in lime juice and chili powder for at least 30 minutes.
- Preheat your grill over medium-high heat. Grill chicken for about 5-7 minutes per side until golden brown and cooked through.
- Grill corn directly on the grill or in foil packets until charred, about 10 minutes.
- Cook jasmine rice according to package instructions (about 15 minutes).
- In a small bowl, mix mayonnaise with lime juice and chili powder until smooth.
- Assemble bowls: layer cooked rice, sliced grilled chicken, charred corn (cut off the cob), diced avocado, drizzle with sauce, and top with cilantro and Parmesan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Feel free to substitute black beans for corn or add jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to three days.