Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

1. Bold and Zesty Flavors: The combination of spiced chicken, charred corn, and tangy lime creates a symphony of flavors in every bite.
2. Easy to Prepare: With straightforward steps, this recipe is perfect for both weeknight dinners and meal prep.
3. Customizable: Adjust the spice levels, swap proteins, or add your favorite toppings to make it your own.
4. Nutritious and Satisfying: Packed with protein, whole grains, and vegetables, it’s a balanced meal that leaves you feeling full and satisfied.
5. Family-Friendly: Its appealing flavors and textures make it a hit with both adults and kids alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Chicken:
  • Boneless, skinless chicken breasts or thighs
  • Olive oil
  • Chili powder
  • Smoked paprika
  • Cumin
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
• For the Street Corn Topping:
  • Corn kernels (fresh, frozen, or canned)
  • Mayonnaise
  • Sour cream or Greek yogurt
  • Cotija or feta cheese, crumbled
  • Chili powder
  • Lime juice
  • Fresh cilantro, chopped
• For the Rice:
  • Cooked white or brown rice
  • Butter or olive oil
  • Lime juice
  • Fresh cilantro, chopped
• Optional Toppings:
  • Diced avocado
  • Sliced jalapeños
  • Extra lime wedges
  • Hot sauce

Directions

1. Marinate the Chicken:
   • In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
   • Add the diced chicken and toss to coat evenly.
   • Cover and marinate in the refrigerator for 15–30 minutes.
2. Prepare the Street Corn Topping:
   • Heat a skillet over medium-high heat and add the corn kernels.
   • Cook for 3–5 minutes until slightly charred, stirring occasionally.
   • Remove from heat and let cool.
   • In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
   • Stir well and set aside.
3. Cook the Chicken:
   • Heat a large skillet over medium-high heat.
   • Add the marinated chicken pieces in a single layer.
   • Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
   • Remove from heat and let rest for 5 minutes.
4. Prepare the Rice:
   • In a large bowl, toss the cooked rice with butter, lime juice, and chopped cilantro until well combined.
   • Adjust seasoning with salt if needed.
5. Assemble the Bowls:
   • Divide the cilantro-lime rice among serving bowls.
   • Top each with cooked chicken and a generous portion of the street corn mixture.
   • Add optional toppings like diced avocado, sliced jalapeños, extra lime wedges, and hot sauce as desired.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Protein Alternatives: Substitute the chicken with grilled shrimp, steak, or tofu for a different protein option.
• Grain Base: Use quinoa, cauliflower rice, or mixed greens instead of rice for a lighter or grain-free version.
• Spice Level: Adjust the amount of chili powder or add diced jalapeños to increase or decrease the heat according to your preference.
• Cheese Options: Swap cotija or feta cheese with shredded cheddar or Monterey Jack for a milder flavor.
• Additional Toppings: Enhance the bowl with black beans, roasted bell peppers, or pickled onions for extra flavor and texture.
  

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  Street Corn Chicken Rice Bowl

  

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  This Street Corn Chicken Rice Bowl is a delicious fusion of bold, zesty flavors featuring tender spiced chicken, creamy Mexican street corn, and refreshing cilantro-lime rice. Perfect for a quick and satisfying meal, this dish is great for meal prep, family dinners, or weeknight meals.

  • Author: Ava
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

  Ingredients

  For the Chicken:

  • 2 boneless, skinless chicken breasts or thighs, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  For the Street Corn Topping:

  • 1 ½ cups corn kernels (fresh, frozen, or canned)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • ¼ cup Cotija or feta cheese, crumbled
  • ½ teaspoon chili powder
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, chopped

  For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon butter or olive oil
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, chopped

  Optional Toppings:

  • Diced avocado
  • Sliced jalapeños
  • Extra lime wedges
  • Hot sauce

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  Instructions

  Marinate the Chicken:

  1. In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
  2. Add the diced chicken and toss to coat evenly.
  3. Cover and marinate in the refrigerator for 15–30 minutes.

  Prepare the Street Corn Topping:

  1. Heat a skillet over medium-high heat and add the corn kernels.
  2. Cook for 3–5 minutes until slightly charred, stirring occasionally.
  3. Remove from heat and let cool.
  4. In a mixing bowl, combine the charred corn, mayonnaise, sour cream, Cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.

  Cook the Chicken:

  1. Heat a large skillet over medium-high heat.
  2. Add the marinated chicken pieces in a single layer.
  3. Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
  4. Remove from heat and let rest for 5 minutes.

  Prepare the Rice:

  1. In a large bowl, toss the cooked rice with butter, lime juice, and chopped cilantro until well combined.
  2. Adjust seasoning with salt if needed.

  Assemble the Bowls:

  1. Divide the cilantro-lime rice among serving bowls.
  2. Top each with cooked chicken and a generous portion of the street corn mixture.
  3. Add optional toppings like diced avocado, sliced jalapeños, extra lime wedges, and hot sauce as desired.