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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.9 from 133 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl combining tender spiced chicken, zesty cilantro-lime rice, and creamy, tangy Mexican-style street corn topped with optional fresh toppings for a delicious, hearty meal.

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

  1. 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 and cook the chicken pieces until browned and fully cooked through, approximately 5-7 minutes. Remove from heat and set aside.
  2. Cook the Rice: Prepare the rice according to the package instructions until tender. Once cooked, fluff the rice with a fork and stir in the fresh lime juice and chopped cilantro to infuse bright citrus and herb flavors.
  3. Make the Street Corn: In a 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 evenly combined into a creamy, flavorful street corn mixture.
  4. Assemble the Bowls: Divide the cilantro-lime rice evenly among serving bowls. Top the rice with the cooked spiced chicken and a generous scoop of the creamy street corn. Add any optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to enhance flavor and add texture.

Notes

  • Use fresh corn kernels for best flavor, or substitute with frozen or canned corn if needed.
  • Adjust chili powder quantity according to your preferred spice level.
  • For a lighter option, substitute mayonnaise with Greek yogurt.
  • Leftovers can be refrigerated for up to 3 days and reheated before serving.
  • Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.

Keywords: Street Corn Chicken Bowl, Mexican Chicken Rice Bowl, Cilantro Lime Rice, Street Corn Salad, Easy Chicken Dinner, Spicy Chicken Bowl

Find it online: https://servedbynora.com/street-corn-chicken-rice-bowl-recipe-2/