Description
This vibrant Street Corn Chicken Rice Bowl combines perfectly seasoned pan-seared chicken with a charred street corn salad, creamy tangy sauce, and fluffy rice for a filling and flavorful meal inspired by Mexican street food.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the Street Corn:
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- Salt to taste
For Serving:
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Cook Rice: Prepare the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm until serving.
- Prepare Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to use.
- Season Chicken: Season the chicken breasts or thighs on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to taste.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from skillet, let rest for 5 minutes, then slice or dice as preferred.
- Char Street Corn: In the same skillet, heat 1 tablespoon of olive oil over high heat. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until the corn is nicely charred and golden. Remove from heat and allow to cool slightly.
- Make Street Corn Salad: In a mixing bowl, combine the charred corn, mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, red onion, and minced jalapeño if using. Mix well and season with salt and pepper to taste.
- Assemble Bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra fresh cilantro, and additional Cotija cheese as garnish.
- Serve: Drizzle the creamy sauce over the bowls and serve with lime wedges and optional tortilla chips on the side for extra crunch.
Notes
- Use rotisserie chicken as a quick shortcut to save 15 minutes of cooking time.
- Fresh corn off the cob provides the best char and flavor when available.
- To meal prep, store components separately in airtight containers for up to 4 days.
- For a dairy-free version, substitute with dairy-free mayonnaise and omit Cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: street corn bowl, chicken rice bowl, Mexican street corn, quick chicken dinner, pan-seared chicken, corn salad, creamy lime sauce
