This street corn chicken rice bowl is a flavorful and satisfying meal inspired by the bold and zesty flavors of Mexican street corn. Juicy, seasoned chicken is served over a bed of rice and topped with creamy, tangy street corn, fresh cilantro, and a sprinkle of cheese. It is a quick and delicious meal perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Packed with Flavor – Combines smoky, tangy, and creamy flavors for a delicious meal.
- Easy to Make – Simple steps and minimal prep make this dish great for weeknights.
- Customizable – Swap out ingredients to suit your preferences.
- Perfect for Meal Prep – Store portions for an easy grab-and-go meal.
- Well-Balanced – A great mix of protein, carbs, and veggies in one bowl.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Garlic powder
- Cumin
- Paprika
- Salt
- Black pepper
- Lime juice
For the Street Corn Topping:
- Corn kernels (fresh, canned, or frozen)
- Mayonnaise
- Sour cream
- Cotija cheese (or feta as a substitute)
- Lime juice
- Chili powder
- Fresh cilantro, chopped
For the Rice Bowl:
- Cooked white or brown rice
- Black beans (optional)
- Diced avocado
- Jalapeño slices (optional)
Directions
Cook the Chicken:
- Season the Chicken – In a bowl, mix chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken with olive oil and the seasoning mix.
- Cook the Chicken – Heat a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked (internal temperature of 165°F or 74°C). Let it rest before slicing.
Make the Street Corn Topping:
- Prepare the Corn – If using fresh corn, char it in a hot skillet for a few minutes. If using canned or frozen corn, drain and heat it in a skillet.
- Mix the Topping – In a bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. Stir until well coated.
Assemble the Rice Bowl:
- Prepare the Base – Divide the cooked rice among serving bowls. Add black beans if using.
- Add the Chicken – Slice the cooked chicken and arrange it over the rice.
- Top with Street Corn – Spoon the street corn mixture over the chicken.
- Garnish and Serve – Add diced avocado, fresh cilantro, jalapeño slices, and a squeeze of lime juice before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Grilled Chicken Version – Grill the chicken instead of pan-searing for extra smoky flavor.
- Spicy Kick – Add diced jalapeños or a drizzle of hot sauce for more heat.
- Low-Carb Option – Swap rice for cauliflower rice or shredded lettuce.
- Cheesy Twist – Melt some shredded cheese over the chicken before serving.
- Extra Protein – Add a fried or poached egg on top for a protein boost.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings separate for freshness.
- Reheating – Reheat chicken and rice in the microwave or stovetop before adding fresh toppings. Avoid microwaving avocado and fresh herbs.
FAQs
Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken works well for a quicker version of this recipe.
What kind of rice works best for this dish?
White rice, brown rice, or even cilantro-lime rice all complement the flavors well.
Can I make this dish vegetarian?
Yes, replace the chicken with grilled tofu or extra black beans for a vegetarian version.
How do I char corn without a grill?
Use a hot skillet or broil the corn in the oven for a few minutes, turning occasionally.
Can I make this dish ahead of time?
Yes, prepare all the components separately and assemble when ready to serve.
What cheese can I use instead of cotija?
Feta or parmesan are good substitutes if cotija is unavailable.
Can I use frozen corn?
Yes, just thaw and char it in a skillet before mixing with the other ingredients.
How can I make the dish creamier?
Add a drizzle of queso or extra sour cream for a richer texture.
Is this dish gluten-free?
Yes, as long as all ingredients used are gluten-free.
Can I add more vegetables?
Absolutely! Bell peppers, cherry tomatoes, or roasted sweet potatoes make great additions.
Conclusion
This street corn chicken rice bowl is a delicious, easy-to-make meal that brings bold flavors to your table. With tender chicken, zesty street corn, and a customizable base, it is perfect for any occasion. Try out different variations and enjoy a satisfying and flavorful meal.
Print
Street Corn Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Mexican-American
Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal packed with juicy grilled chicken, creamy Mexican-style street corn, and fluffy rice. Topped with fresh cilantro, lime, and a tangy sauce, it’s the perfect easy dinner or meal-prep option!
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- For the Mexican Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1 tsp chili powder
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- For the Rice Base:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 tbsp butter (optional, for extra flavor)
- Salt and pepper to taste
- For Garnish:
- Fresh lime wedges
- Extra cotija cheese
- Chopped fresh cilantro
- Hot sauce (optional)
Instructions
- Step 1: Cook the Chicken
- In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
- Coat the chicken with the seasoning and let it marinate for at least 15 minutes (or up to 2 hours).
- Grill or pan-sear the chicken over medium heat for 5-7 minutes per side until fully cooked.
- Let it rest for 5 minutes, then slice or dice.
- Step 2: Prepare the Street Corn
- In a skillet over medium-high heat, char the corn for 3-5 minutes until slightly browned.
- In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
- Step 3: Assemble the Bowls
- Divide the cooked rice into serving bowls.
- Top with sliced chicken and a generous scoop of street corn.
- Garnish with fresh lime wedges, extra cheese, cilantro, and hot sauce if desired.
Notes
- Protein Swap: Use shrimp, tofu, or steak instead of chicken.
- Dairy-Free Option: Use dairy-free mayo and skip the cheese.
- Make It Spicier: Add diced jalapeños or a drizzle of chipotle sauce
Nutrition
- Calories: ~550 kcal
- Sugar: ~5g
- Sodium: ~600mg
- Fat: ~22g
- Saturated Fat: ~6g
- Unsaturated Fat: ~14g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~4g
- Protein: ~35g
- Cholesterol: ~90mg
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