Description
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring seasoned chicken, smoky-sweet Mexican street corn, and fluffy rice. Topped with a creamy, tangy sauce and fresh garnishes, this easy meal is perfect for weeknights and meal prep.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
Street Corn Topping
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup cotija cheese (or feta)
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- 2 tablespoons chopped cilantro
Rice Base
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Garnishes
- 1 avocado, sliced
- 1 jalapeño, thinly sliced (optional)
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
Step 1: Cook the Chicken
- Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
- Rub seasoning onto the chicken, then drizzle with lime juice.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
- Remove from heat and let rest for 5 minutes before slicing.
Step 2: Make the Street Corn Topping
- Melt butter in the same skillet over medium heat. Add corn, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until slightly charred.
- Transfer corn to a bowl and mix with mayonnaise, sour cream, cotija cheese, lime juice, and hot sauce (if using). Stir in chopped cilantro.
Step 3: Prepare the Rice
- Cook rice according to package instructions.
- Stir in butter, salt, and garlic powder for extra flavor.
Step 4: Assemble the Bowls
- Divide rice between bowls.
- Top with sliced chicken and street corn mixture.
- Garnish with avocado slices, jalapeño, extra cotija cheese, chopped cilantro, and lime wedges.
Notes
- Swap the Protein: Use grilled shrimp, tofu, or steak.
- Make It Spicier: Add extra hot sauce or diced jalapeños.
- Low-Carb Version: Use cauliflower rice.
- Dairy-Free: Use dairy-free mayo and yogurt, and skip the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: street corn chicken bowl, Mexican rice bowl, easy chicken dinner, meal prep bowl, Mexican street corn recipe