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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.

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

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.

Find it online: https://avarecipe.com/street-corn-chicken-rice-bowl/