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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
