Street Corn Chicken Rice Bowl

A Street Corn Chicken Rice Bowl combines the vibrant flavors of Mexican street corn with tender, spiced chicken and fluffy rice for a hearty, delicious meal. This dish is packed with bold seasonings, creamy toppings, and a perfect balance of textures, making it a favorite for both weeknight dinners and meal prep.

Why You’ll Love This Recipe

• Bold and Zesty Flavors – A combination of tangy lime, smoky spices, and creamy cotija cheese brings out the best in every bite.
• Simple to Make – With just a few key ingredients and steps, you can whip up this dish in no time.
• Great for Meal Prep – This bowl stores well, making it an excellent option for busy weeks.
• Customizable – Easily adjust the spice level, protein, or toppings to suit your preferences.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 tablespoon butter

For the Street Corn Topping:

• 2 ears of corn (or 1 1/2 cups frozen corn, thawed)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chili powder
• Juice of 1/2 lime
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro

Additional Toppings (Optional):

• Diced avocado
• Sliced jalapeños
• Hot sauce
• Extra lime wedges

Instructions

1. Prepare the Chicken

1. In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mix evenly over both sides of the chicken.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove from heat, squeeze lime juice over the chicken, and let it rest before slicing.

2. Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a medium pot, combine rice, chicken broth, salt, cumin, and butter.
3. Bring to a boil, then reduce heat, cover, and let simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

3. Prepare the Street Corn Topping

1. If using fresh corn, grill or roast the ears until slightly charred, then cut the kernels off the cob.
2. In a bowl, mix the corn with mayonnaise, sour cream, chili powder, and lime juice.
3. Stir in crumbled cotija cheese and chopped cilantro.

4. Assemble the Bowls

1. Divide the cooked rice among serving bowls.
2. Top with sliced chicken and street corn mixture.
3. Garnish with optional toppings like avocado, jalapeños, or extra lime wedges.
4. Serve immediately and enjoy!

Variations

• Spicy Version: Add cayenne pepper to the spice rub or drizzle with hot sauce.
• Low-Carb Option: Substitute rice with cauliflower rice or shredded lettuce.
• Different Proteins: Swap chicken for shrimp, steak, or tofu for a vegetarian version.
• Dairy-Free: Use dairy-free cheese and substitute sour cream with a plant-based alternative.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Microwave in 30-second increments until warmed through, or reheat in a skillet over medium heat.
• Freezing: Store the chicken and rice separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I make this dish vegetarian?

Swap the chicken for tofu, jackfruit, or extra black beans for a hearty vegetarian option.

Can I use canned corn instead of fresh?

Yes, drained canned corn works fine. For extra flavor, roast or sauté it before mixing.

What cheese can I use instead of cotija?

Feta or Parmesan are great substitutes with a similar salty, crumbly texture.

Can I make this dish in advance?

Yes! Prep all components separately and store them in the fridge. Assemble when ready to eat.

Is this recipe gluten-free?

Yes, as long as all ingredients used (such as broth and seasonings) are certified gluten-free.

What type of rice works best?

Long-grain white rice is ideal, but brown rice or jasmine rice also work well.

How do I add more protein?

Add black beans, a fried egg, or extra grilled chicken for more protein.

Can I use a slow cooker for the chicken?

Yes! Cook the seasoned chicken in a slow cooker on low for 4-5 hours or high for 2-3 hours.

How can I make this meal kid-friendly?

Reduce the spice level and serve the street corn mixture on the side for kids to customize.

What other toppings pair well?

Try pickled onions, diced tomatoes, or shredded lettuce for extra crunch and freshness.

Conclusion

The Street Corn Chicken Rice Bowl is a flavor-packed meal that combines smoky, creamy, and zesty elements in a satisfying dish. Whether you’re making it for meal prep or a quick dinner, this recipe is easy to customize and perfect for any occasion. Try it out and enjoy a delicious fusion of Mexican street food flavors in a bowl!

Print