Description
This flavorful Street Corn Chicken Rice Bowl combines tender, seasoned chicken, creamy and tangy street corn, and fluffy rice for a delicious, satisfying meal. Topped with a sprinkle of fresh cilantro, lime juice, and a dash of chili powder, this dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Units
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For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For the Street Corn:
- 2 cups frozen or fresh corn kernels
- 1 tbsp butter
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice (plus extra for garnish)
For the Rice:
- 2 cups cooked white or brown rice
- 1/2 tsp salt
- 1/2 tsp lime zest (optional)
Optional Toppings:
- Fresh cilantro, chopped
- Lime wedges
- Additional cotija cheese
- Sliced jalapeños
- Hot sauce
Instructions
- Prepare the Chicken:
- In a medium bowl, toss the diced chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Ensure the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, or until fully cooked and golden brown. Remove from heat and set aside.
- Cook the Street Corn:
- In the same skillet, melt the butter over medium heat. Add the corn and sauté for 3-4 minutes until warmed through and slightly charred.
- In a small bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and cotija cheese. Stir this mixture into the cooked corn. Remove from heat and sprinkle with chopped cilantro.
- Prepare the Rice:
- Cook rice according to package instructions if not already prepared.
- Stir in salt and lime zest (if using) to the cooked rice for added flavor.
- Assemble the Bowls:
- Divide the cooked rice among serving bowls.
- Top with seasoned chicken and a generous portion of the street corn.
- Garnish with fresh cilantro, lime wedges, additional cotija cheese, jalapeños, or hot sauce as desired.
Notes
- Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.
- Use pre-cooked rice for a faster meal.
- Add diced avocado or a drizzle of crema for extra creaminess.