Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines smoky, spicy chicken with zesty, creamy street corn and fluffy cilantro-lime rice. It’s a simple dish packed with bold flavors, perfect for a quick weeknight dinner or meal prep.
Ingredients
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
- Optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese
Instructions
- Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
- Step 4: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
- Step 5: Divide the cilantro-lime rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture.
- Step 6: Add any optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to taste.
Tips & Variations
- Use fresh corn when in season for the best flavor, but frozen or canned corn works well too.
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning or the street corn mix.
- Swap cotija cheese with feta if you can’t find it, for a similar tangy taste.
- Make it vegetarian by omitting the chicken and adding black beans or grilled tofu.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the chicken tender. Add fresh cilantro after reheating to brighten the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken to save time. Just season and warm it up before assembling the bowls.
Is it better to use fresh or frozen corn for the street corn?
Fresh corn offers the best texture and sweetness, but frozen corn is a convenient and tasty alternative that works well when fresh is unavailable.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Street Corn Chicken Rice Bowl combining spicy, smoky seasoned chicken, zesty cilantro lime rice, and creamy, tangy street corn, topped with optional fresh avocado, tomatoes, and jalapeños for a satisfying and colorful meal.
Ingredients
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
- Prepare the Chicken: Toss the diced chicken in a bowl with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated. Heat the olive oil in a skillet over medium heat, then add the chicken. Cook the chicken pieces for about 5-7 minutes, stirring occasionally, until they are browned on the outside and fully cooked through. Remove the chicken from the skillet and set aside.
- Cook the Rice: Cook the long-grain rice according to the package instructions. Once cooked, fluff the rice with a fork to separate the grains. Stir in the fresh lime juice and chopped cilantro to infuse the rice with bright, zesty flavors.
- Make the Street Corn: In a mixing bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Stir well until the mixture is creamy, tangy, and evenly blended. Adjust salt to taste if necessary.
- Assemble the Bowls: Divide the cilantro lime rice evenly among serving bowls. Top each portion with an ample scoop of the cooked seasoned chicken, followed by a generous spoonful of the street corn mixture. Add any optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for additional flavor and texture.
Notes
- Use fresh, frozen, or canned corn depending on availability—just be sure to drain canned corn well.
- For a spicier kick, add more chili powder or include sliced jalapeños as a topping.
- To keep rice warm before serving, cover with a lid or foil to trap steam.
- Substitute mayonnaise with Greek yogurt for a lighter street corn mixture.
- This dish can be made ahead by preparing chicken, rice, and street corn separately and assembling before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, chicken rice bowl, Mexican street corn, cotija cheese recipe, spicy chicken bowl, cilantro lime rice
