Here’s a quick and delicious recipe for a Street Corn Chicken Rice Bowl! This dish combines bold flavors inspired by Mexican street corn with juicy chicken and fluffy rice, making it a perfect weeknight meal or meal-prep option.
Street Corn Chicken Rice Bowl Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
For the Chicken:
- 1 lb (450g) chicken breast or thighs, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- Optional toppings: diced avocado, cherry tomatoes, or jalapeño slices
Instructions
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Sauté the chicken until golden brown and fully cooked, about 7–10 minutes. Remove from the skillet and set aside.
- Prepare the Corn Mixture:
- In the same skillet (or a separate pan), heat a little olive oil and sauté the corn kernels until lightly charred, about 5 minutes.
- In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and cilantro.
- Assemble the Rice Bowls:
- Divide the cooked rice into 4 bowls.
- Top with the cooked chicken, corn mixture, and any optional toppings like avocado, cherry tomatoes, or jalapeños.
- Garnish and Serve:
- Sprinkle extra cotija cheese and cilantro on top, and serve with lime wedges.
Tips:
- Spicy Kick: Add hot sauce or diced jalapeños for extra spice.
- Make It Lighter: Swap mayonnaise and sour cream for Greek yogurt.
- Meal Prep: Store components separately and assemble when ready to eat.
Enjoy your flavorful and colorful Street Corn Chicken Rice Bowl!