Street Corn Chicken Rice Bowl

Craving a hearty, flavorful meal that combines the smoky sweetness of street corn, tender chicken, and fluffy rice? The Street Corn Chicken Rice Bowl is your ultimate one-dish wonder. Perfect for busy weeknights or a family dinner, this dish is inspired by the vibrant flavors of Mexican street food, offering a medley of textures and tastes that will leave you wanting more. Creamy, tangy, and slightly spicy, this bowl is a fiesta in every bite. Let’s dive into this irresistible recipe!

Ingredients:

For the Chicken:
  • 2 large chicken breasts (boneless, skinless)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
For the Street Corn Topping:
  • 2 cups corn kernels (fresh, canned, or frozen)
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • ¼ cup chopped cilantro
  • ¼ cup crumbled cotija cheese (or feta cheese)
For the Rice Base:
  • 2 cups cooked white or brown rice
  • 1 tablespoon butter
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
Optional Toppings:
  • Diced avocado
  • Sliced jalapeños
  • Extra cotija cheese
  • Hot sauce

Preparation:

Step 1: Prepare the Chicken
  1. In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  2. Rub this spice mix evenly over both sides of the chicken breasts.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
  5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 2: Make the Street Corn Topping
  1. Heat a dry skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
  2. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Mix well.
  3. Stir in the charred corn, cilantro, and cotija cheese until fully coated. Set aside.
Step 3: Prepare the Rice Base
  1. In a large bowl, combine cooked rice, butter, lime zest, lime juice, and cilantro. Mix until the butter is melted and the rice is flavorful.
Step 4: Assemble the Bowls
  1. Divide the rice evenly among serving bowls.
  2. Top each bowl with sliced chicken and a generous portion of the street corn topping.
  3. Add optional toppings like diced avocado, jalapeños, or hot sauce for extra flavor.
Step 5: Garnish and Serve
  1. Sprinkle extra cotija cheese and cilantro over the bowls for a final touch.
  2. Serve warm and enjoy!

Variations:

  • Vegetarian Version: Swap the chicken for grilled tofu or roasted chickpeas.
  • Spicy Kick: Add more cayenne pepper or drizzle with your favorite spicy salsa.
  • Low-Carb Option: Use cauliflower rice instead of regular rice.
  • Cheese Substitute: If cotija cheese isn’t available, feta or Parmesan are great alternatives.

Cooking Notes:

  • Ensure your skillet is hot enough to char the corn properly for that authentic smoky flavor.
  • Let the chicken rest after cooking to retain its juices and keep it tender.
  • Adjust lime and chili levels to suit your taste preferences.

Serving Suggestions:

  • Pair the Street Corn Chicken Rice Bowl with a side of tortilla chips and guacamole for a complete meal.
  • Serve alongside a refreshing drink like a lime spritzer or a horchata for a Mexican-inspired feast.

Tips:

  1. Marinate the chicken for 30 minutes with lime juice and olive oil for extra tenderness.
  2. If you’re short on time, use rotisserie chicken instead of cooking the chicken from scratch.
  3. Make the street corn topping in advance to save time during meal prep.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Nutritional Information (Per Serving):

  • Calories: 550
  • Protein: 35g
  • Sodium: 720mg

FAQs: 

Q: Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly. Just thaw and pat it dry before charring in the skillet.

Q: How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.

Q: What if I don’t have cotija cheese?
You can substitute with feta, Parmesan, or even shredded cheddar for a different flavor.

Q: Can I make this dish ahead of time?
Absolutely! Prepare the components ahead and assemble just before serving. This is perfect for meal prep.

Conclusion :

The Street Corn Chicken Rice Bowl combines vibrant Mexican street food flavors with the comfort of a hearty bowl meal. It’s versatile, easy to prepare, and bursting with flavor in every bite. Whether you’re cooking for your family or meal-prepping for the week, this recipe is a guaranteed crowd-pleaser. Try it today and bring a taste of the street to your table!

 

 

Print
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Street Corn Chicken Rice Bowl


  • Author: Imili Johnson
  • Total Time: 35 min

Ingredients

Scale

Ingredients:

For the Chicken:
  • 2 large chicken breasts (boneless, skinless)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
For the Street Corn Topping:
  • 2 cups corn kernels (fresh, canned, or frozen)
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • ¼ cup chopped cilantro
  • ¼ cup crumbled cotija cheese (or feta cheese)
For the Rice Base:
  • 2 cups cooked white or brown rice
  • 1 tablespoon butter
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
Optional Toppings:
  • Diced avocado
  • Sliced jalapeños
  • Extra cotija cheese
  • Hot sauce

Instructions

Preparation:

Step 1: Prepare the Chicken
  1. In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  2. Rub this spice mix evenly over both sides of the chicken breasts.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
  5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 2: Make the Street Corn Topping
  1. Heat a dry skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
  2. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Mix well.
  3. Stir in the charred corn, cilantro, and cotija cheese until fully coated. Set aside.
Step 3: Prepare the Rice Base
  1. In a large bowl, combine cooked rice, butter, lime zest, lime juice, and cilantro. Mix until the butter is melted and the rice is flavorful.
Step 4: Assemble the Bowls
  1. Divide the rice evenly among serving bowls.
  2. Top each bowl with sliced chicken and a generous portion of the street corn topping.
  3. Add optional toppings like diced avocado, jalapeños, or hot sauce for extra flavor.
Step 5: Garnish and Serve
  1. Sprinkle extra cotija cheese and cilantro over the bowls for a final touch.
  2. Serve warm and enjoy!

Notes

  • Ensure your skillet is hot enough to char the corn properly for that authentic smoky flavor.
  • Let the chicken rest after cooking to retain its juices and keep it tender.
  • Adjust lime and chili levels to suit your taste preferences.
  • Prep Time: 15 min
  • Cook Time: 20 min

Nutrition

  • Calories: 550
  • Sodium: 720 mg
  • Protein: 35 g