Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that combines juicy, spiced chicken with zesty lime-infused rice and a creamy street corn salad. It’s an easy, satisfying dish perfect for weeknight dinners or meal prep with a kick of smoky chili and fresh cilantro.
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
- Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes until browned and fully cooked. Remove from heat and set aside.
- Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
- Step 4: In a bowl, mix corn kernels with mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt until well combined.
- Step 5: Divide the cilantro lime rice among serving bowls. Top with cooked chicken and a generous scoop of the street corn mixture.
- Step 6: Add optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese as desired.
Tips & Variations
- Grill the corn before mixing for a smoky flavor twist.
- Substitute chicken with shrimp, steak, or tofu to vary the protein.
- Store components separately for easy meal prep and combine when ready to eat.
Storage
Store the cooked chicken, rice, and street corn separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove, then assemble the bowls fresh with the street corn and optional toppings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for the street corn mixture?
Yes, frozen corn works perfectly. Thaw it before mixing to avoid excess moisture in the dish.
Is cotija cheese necessary for this recipe?
Cotija cheese adds a distinctive tangy flavor and crumbly texture, but you can substitute with feta or queso fresco if needed.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl features tender, spice-seasoned chicken served over fluffy lime-cilantro rice and topped with a creamy, tangy street corn mixture inspired by Mexican flavors. The dish is finished with optional toppings like diced avocado and jalapeños, making for a vibrant, flavorful, and satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
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 breasts with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes, turning occasionally, until browned and fully cooked through. Remove from heat and set aside.
- Cook the Rice: Cook the long-grain rice according to package instructions. Once done, fluff the rice with a fork and stir in the juice of one lime and the chopped fresh cilantro to infuse it with fresh, zesty flavors.
- Make the Street Corn: In a medium bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly to combine all flavors evenly, creating a creamy, smoky street corn topping.
- Assemble the Bowls: Divide the lime-cilantro rice evenly among serving bowls. Top each portion with the cooked, spiced chicken, then add a generous scoop of the street corn mixture over the chicken. Add any optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to customize and enhance the bowls.
Notes
- For deeper flavor, grill the corn kernels on a charcoal or gas grill before mixing them into the street corn topping.
- Feel free to swap chicken with shrimp, steak, or tofu for variety.
- Store cooked rice, chicken, and street corn separately in airtight containers in the refrigerator for up to 3 days; assemble bowls fresh when ready to serve.
- Add a wedge of lime when serving to squeeze extra freshness over the dish.
- Adjust chili powder amounts to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken rice bowl, Mexican street corn, chicken rice bowl, cilantro lime rice, cotija cheese, skillet chicken recipe
