Loaded Street Corn Chicken Rice Bowl

This Loaded Street Corn Chicken Rice Bowl is a hearty and flavor-packed dish that combines tender chicken, creamy street corn, and seasoned rice. Inspired by the vibrant flavors of Mexican street corn, this recipe brings a perfect balance of smoky, spicy, and tangy tastes, all in a single bowl. It’s a complete, satisfying meal that’s perfect for weeknights or meal prep.

Why You’ll Love This Recipe

• Bold Flavors: This dish features smoky paprika, tangy lime, creamy mayo, and spicy chili powder, creating an irresistible flavor profile.
• Versatile: You can customize the bowl with your favorite proteins, toppings, or spice levels.
• One-Bowl Meal: Everything comes together in a single bowl, making it a quick and easy meal that’s also visually appealing.
• Great for Meal Prep: Store portions for quick lunches or dinners throughout the week.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Rice:

• 1 cup uncooked white or brown rice
• 2 cups chicken broth or water
• 1/2 teaspoon garlic powder
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

For the Street Corn:

• 2 cups corn kernels (fresh, canned, or frozen)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon lime juice
• 1/4 cup crumbled cotija cheese or feta cheese
• 1/4 cup chopped fresh cilantro

Optional Toppings:

• Diced avocado
• Sliced jalapeños
• Extra lime wedges
• Hot sauce
• Additional cotija or feta cheese

Step-by-Step Directions

1. Prepare the Chicken:

1. In a small bowl, mix smoked paprika, chili powder, garlic powder, cumin, salt, and pepper.
2. Rub the spice mixture evenly over the chicken.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the skillet and let rest for 5 minutes before slicing.

2. Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, chicken broth or water, and garlic powder. Bring to a boil, then reduce the heat to low and cover. Cook according to package instructions (about 15-20 minutes).
3. Once cooked, fluff the rice with a fork and stir in lime juice and cilantro.

3. Make the Street Corn:

1. If using fresh or frozen corn, heat a dry skillet over medium-high heat and char the kernels for 3-4 minutes, stirring occasionally.
2. In a mixing bowl, combine the corn with mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and cotija cheese. Stir until well-coated.

4. Assemble the Bowls:

1. Divide the cooked rice among serving bowls.
2. Top each bowl with sliced chicken and a generous scoop of street corn.
3. Add optional toppings such as diced avocado, jalapeños, and extra lime wedges for additional flavor and texture.

Variations

• Protein Alternatives: Substitute chicken with grilled shrimp, steak, or roasted chickpeas for a vegetarian option.
• Spice Level: Adjust the chili powder and add cayenne pepper for more heat.
• Low-Carb Option: Replace rice with cauliflower rice or a bed of lettuce.
• Cheese Substitutes: Use queso fresco or Parmesan if cotija cheese is unavailable.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Storage and Reheating

• Storage: Store leftover rice, chicken, and street corn separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the rice and chicken in the microwave or on the stovetop until warmed through. The street corn can be served cold or gently warmed.

FAQs

How do I char the corn for this recipe?

Heat a dry skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop a nice char.

Can I make this dish dairy-free?

Yes! Use vegan mayonnaise and skip the cotija cheese, or substitute with a dairy-free cheese alternative.

What’s the best type of rice to use?

Jasmine or basmati rice works well, but you can use brown rice or even quinoa for added nutrition.

Can I grill the chicken instead?

Absolutely. Grill the chicken over medium heat for 5-6 minutes per side or until fully cooked.

How spicy is this dish?

It’s moderately spicy due to the chili powder. You can reduce the spice by omitting the chili powder or using mild paprika.

Can I prepare any components ahead of time?

Yes, the rice and street corn can be made up to a day in advance and stored in the refrigerator.

Is cotija cheese necessary?

While cotija adds an authentic touch, feta cheese or Parmesan can be used as substitutes.

What’s the best way to slice the chicken?

Let the chicken rest for 5 minutes after cooking, then slice it against the grain for tender pieces.

Can I use leftover grilled chicken?

Yes, leftover chicken works perfectly for this recipe. Simply slice it and reheat before adding it to the bowls.

What other toppings can I add?

Try black beans, salsa, or a dollop of guacamole for extra flavor.

Conclusion

This Loaded Street Corn Chicken Rice Bowl is a crowd-pleasing recipe that’s as delicious as it is versatile. With its vibrant colors, bold flavors, and satisfying textures, it’s sure to become a favorite for busy weeknights or gatherings. Customize it to suit your preferences, and enjoy a restaurant-quality meal at home!

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