Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines juicy, spiced chicken with creamy Mexican-style street corn and zesty cilantro-lime rice. It’s a quick and satisfying meal perfect for any weeknight dinner or casual gathering.

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

1. Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.
2. Step 2: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
3. Step 3: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
4. Step 4: Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture. Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.

Tips & Variations

• For extra smoky flavor, char the corn kernels lightly in a hot skillet before mixing with the mayonnaise and cheese.
• Swap cotija cheese with feta if unavailable; it offers a similar tangy and crumbly texture.
• Use brown rice or quinoa for a healthier grain option.
• Add a drizzle of hot sauce or a sprinkle of fresh cilantro for added brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, add the street corn fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and stay juicy. Adjust cooking time slightly if they are thicker.

Is this dish spicy?

The chili powder adds a mild heat and smoky flavor, but the dish is generally mild. You can adjust the amount of chili powder or add sliced jalapeños for more spice.

Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.7 from 103 reviews

• Author: Lily
• Total Time: 25 minutes
• Yield: 2–3 servings 1x

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Description

This Street Corn Chicken Rice Bowl combines tender, spiced chicken with zesty cilantro-lime rice and a creamy, flavorful street corn topping featuring cotija cheese and a touch of chili powder. Easy to prepare and full of vibrant flavors, this bowl is a perfect weeknight dinner packed with Tex-Mex inspired ingredients.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Heat olive oil in a skillet over medium heat and cook the chicken pieces until browned and fully cooked through, about 5-7 minutes. Remove from heat and set aside.
2. Cook the Rice: Cook long-grain rice according to package instructions. Once cooked, fluff the rice with a fork and stir in fresh lime juice and chopped cilantro to add bright, zesty flavor.
3. Make the Street Corn: In a bowl, combine corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated to create a creamy, flavorful street corn topping.
4. Assemble the Bowls: Divide the cilantro-lime rice evenly among serving bowls. Top each bowl with the cooked chicken and a generous scoop of the street corn mixture. Add optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for added flavor and color.

Notes

• Fresh corn can be substituted with frozen or canned corn for convenience.
• Adjust chili powder amounts to control spiciness.
• To reduce fat, substitute mayonnaise with Greek yogurt if desired.
• For a dairy-free version, omit the cotija cheese or replace with a vegan cheese alternative.
• Leftover components can be stored separately in airtight containers for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex

Keywords: Street Corn, Chicken Rice Bowl, Tex-Mex, Cilantro Lime Rice, Cotija Cheese, Mexican Street Corn, Easy Dinner, One-Pan Chicken