This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal inspired by the vibrant flavors of Mexican street corn. Tender, seasoned chicken is served over a bed of rice and topped with a creamy, tangy, and slightly spicy street corn mixture. With its combination of textures and bold flavors, this dish is perfect for a quick weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Bursting with Flavor – The combination of smoky, seasoned chicken, zesty street corn, and creamy toppings creates a well-balanced dish.
- Quick and Easy – This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Customizable – You can easily swap ingredients to suit your dietary preferences or available ingredients.
- Great for Meal Prep – It stores well, making it a convenient option for make-ahead lunches or dinners.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Cooked rice (white, brown, or cauliflower rice)
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Cotija cheese (or feta as a substitute)
- Fresh cilantro
- Jalapeño (optional, for added spice)
- Olive oil
- Salt and pepper
Directions
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Prepare the Chicken: Season the chicken with chili powder, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked. Let it rest before slicing.
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Make the Street Corn Topping: In a bowl, mix corn kernels with mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. Stir well and adjust seasoning as needed.
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Assemble the Rice Bowl: Place a portion of cooked rice in a bowl. Top with sliced chicken and a generous scoop of the street corn mixture.
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Garnish and Serve: Sprinkle with fresh cilantro, extra cotija cheese, and sliced jalapeño if desired. Serve with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Swap: Use shrimp, tofu, or grilled steak instead of chicken.
- Grain Alternatives: Substitute rice with quinoa, farro, or cauliflower rice for a low-carb option.
- Spice Level: Adjust the heat by adding more jalapeño, cayenne pepper, or hot sauce.
- Dairy-Free Option: Use dairy-free mayo and cheese alternatives.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the chicken and rice in the microwave or on the stovetop. Add the street corn mixture fresh after reheating to maintain its texture.
- Freezing: It is best to freeze only the cooked chicken and rice separately. The street corn topping is best made fresh.
FAQs
How can I make this recipe healthier?
Use brown rice or cauliflower rice, reduce the mayo and cheese, and opt for Greek yogurt instead of sour cream.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saving option.
What can I use instead of Cotija cheese?
Feta cheese or grated Parmesan make good substitutes.
Can I make this dish spicy?
Yes, add extra jalapeños, cayenne pepper, or hot sauce for more heat.
Is this dish gluten-free?
Yes, as long as all ingredients are gluten-free, including seasonings and condiments.
Can I prepare this dish in advance?
Yes, you can cook the chicken and rice ahead of time, then assemble before serving.
What type of rice works best?
White rice, brown rice, or jasmine rice all work well. Cauliflower rice is a good low-carb alternative.
Can I grill the chicken instead?
Absolutely! Grilled chicken adds a smoky depth of flavor to the dish.
How do I keep the street corn mixture fresh?
Store it separately in an airtight container and add it just before serving.
What other toppings can I add?
Avocado slices, black beans, diced tomatoes, or a drizzle of hot sauce can enhance the dish.
Conclusion
The Street Corn Chicken Rice Bowl is a delicious, well-balanced meal that combines bold flavors with simple ingredients. Whether you’re making it for a quick dinner or meal prep, this dish is easy to customize and sure to become a favorite. Try it with different proteins, grains, or spice levels to suit your taste.
Print
Street Corn Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl is a flavor-packed meal combining juicy grilled chicken, creamy Mexican street corn, and fluffy rice. Topped with a zesty lime crema and fresh cilantro, this dish is the perfect balance of smoky, tangy, and savory flavors. A quick and easy dinner that’s both healthy and satisfying!
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- Juice of 1 lime
- For the Street Corn:
- 2 ears of corn (or 1 1/2 cups frozen corn)
- 1 tbsp butter
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese (or feta)
- 1/2 tsp chili powder
- Juice of 1/2 lime
- 1 tbsp chopped cilantro
- For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1/2 cup black beans (optional)
- 1/4 cup diced red onion
- 1 jalapeño, sliced (optional)
- Extra lime wedges, for serving
- For the Crema:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1 tbsp water (to thin, if needed)
Instructions
- 1. Prepare the Chicken:
- In a bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
- Coat the chicken with the seasoning mix and let it marinate for at least 15 minutes (or up to 2 hours).
- Grill or pan-sear over medium-high heat for 5-6 minutes per side until fully cooked. Let rest for a few minutes before slicing.
- 2. Make the Street Corn:
- If using fresh corn, grill or sauté it in butter until slightly charred. If using frozen corn, cook it in a pan with butter.
- In a bowl, mix the cooked corn with mayo, cotija cheese, chili powder, lime juice, and cilantro.
- 3. Prepare the Crema:
- Whisk together sour cream, lime juice, garlic powder, and a little water until smooth.
- 4. Assemble the Rice Bowls:
- Divide cooked rice into bowls.
- Add black beans, diced red onion, and jalapeño slices (if using).
- Top with sliced grilled chicken and street corn mixture.
- Drizzle with lime crema and garnish with extra cilantro and lime wedges.
Notes
- Protein Swap: Use shrimp, tofu, or steak instead of chicken.
- Spice Level: Adjust chili powder and jalapeño to your heat preference.
- Low-Carb Option: Substitute rice with cauliflower rice or quinoa.
- Details
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