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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

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  • Author: Sarra
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American
Print Recipe

Description

This Street Corn Chicken Rice Bowl is a delicious fusion of grilled chicken, Mexican-style street corn, and fluffy rice, topped with a creamy, tangy sauce. Packed with bold flavors and fresh ingredients, this easy bowl is perfect for a quick and satisfying meal!

Ingredients

Units Scale
  • For the Chicken:
  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Juice of 1 lime
  • For the Street Corn:
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1 tbsp butter
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled cotija or feta cheese
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped
  • For the Rice Bowl:
  • 2 cups cooked rice (white, brown, or cilantro lime rice)
  • 1 avocado (sliced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup red onion (diced)
  • 1 jalapeño (sliced, optional)
  • Garnish (Optional):
  • Extra cotija or feta cheese
  • Fresh cilantro
  • Lime wedges

Instructions

  • Cook the Chicken:
  • In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice.
  • Heat a skillet over medium-high heat and cook chicken for 6-8 minutes, until golden brown and cooked through.
  • Remove from heat and set aside.
  • Prepare the Street Corn:
  • Heat butter in the same skillet over medium heat.
  • Add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes until lightly charred.
  • Remove from heat and mix with mayonnaise, sour cream, cotija cheese, lime juice, and cilantro.
  • Assemble the Bowls:
  • Divide the cooked rice into bowls.
  • Top with chicken, street corn, avocado, cherry tomatoes, red onion, and jalapeños.
  • Garnish with extra cheese, fresh cilantro, and lime wedges.
  • Serve & Enjoy!

Notes

  • Substitute grilled chicken thighs for extra juiciness.
  • Use cauliflower rice for a low-carb version.
  • Add black beans or roasted bell peppers for extra flavor.
  • Details

Nutrition

  • Calories: ~580 kcal
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 38g
  • Cholesterol: 110mg

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