Description
This Street Corn Chicken Rice Bowl combines tender, spiced chicken with zesty cilantro-lime rice and creamy, flavorful street corn topped with cotija cheese and chili powder. A vibrant, satisfying meal perfect for a quick, delicious dinner balanced with fresh and smoky flavors.
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 to evenly coat. Heat olive oil in a skillet over medium heat. Cook the chicken in the hot skillet, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes. Remove from heat and set aside.
- Cook the Rice: Prepare the long-grain rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains. Stir in the fresh lime juice and chopped cilantro to add brightness and flavor.
- Make the Street Corn: In a mixing bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix well until all ingredients are fully incorporated and the corn has a creamy, tangy coating.
- Assemble the Bowls: Divide the cilantro-lime rice evenly among serving bowls. Top each portion with the cooked chicken pieces followed by a generous scoop of the street corn mixture. Add any optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for enhanced flavor and presentation.
Notes
- Use fresh corn kernels when in season for sweeter, fresher flavor; frozen or canned corn works well too.
- Adjust the chili powder amounts in the chicken and street corn to control the spiciness to your liking.
- Can be served warm or at room temperature, making it great for meal prep.
- Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For a dairy-free version, substitute mayonnaise with vegan mayo and omit cotija cheese or replace with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: chicken rice bowl, street corn, cotija cheese, Mexican inspired, quick dinner, cilantro lime rice, spicy chicken
