Description

A flavorful and easy-to-make Street Corn Chicken Rice Bowl, combining seasoned chicken, creamy street corn, and fluffy rice with fresh toppings. Perfect for meal prep or a quick weeknight dinner!

Ingredients

Scale

For the Chicken:

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

For the Street Corn:

2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon butter
2 tablespoons mayonnaise
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup crumbled cotija cheese (or feta)
1 tablespoon chopped cilantro
Juice of 1 lime

For the Rice Bowl:

2 cups cooked rice (white, brown, or cilantro-lime rice)
1/4 cup sour cream (or Greek yogurt)
1 tablespoon hot sauce (optional)
1/2 avocado, sliced (optional)
1/4 cup diced red onion
Chopped fresh cilantro for garnish
Lime wedges for serving

Instructions

Step 1: Prepare the Chicken

In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice.
Coat the chicken evenly with the seasoning mixture.
Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked.
Remove from heat, let it rest for 5 minutes, then slice or shred.

Step 2: Make the Street Corn

In the same skillet, melt butter over medium heat.
Add the corn kernels and cook for 3-5 minutes until slightly charred.
Remove from heat and mix in mayonnaise, chili powder, garlic powder, cotija cheese, cilantro, and lime juice.

Step 3: Assemble the Bowls

Divide cooked rice into serving bowls.
Top with the sliced chicken and street corn mixture.
Drizzle with sour cream (or Greek yogurt) mixed with hot sauce, if using.
Garnish with avocado, red onion, cilantro, and lime wedges.

Notes

Variations and Substitutions:

Use grilled shrimp, steak, or tofu instead of chicken.
Swap rice for quinoa, cauliflower rice, or Mexican rice.
Add extra veggies like bell peppers, black beans, or mushrooms.
Adjust chili powder or add sriracha for extra heat.

Storage and Reheating:

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the microwave for 1-2 minutes or in a skillet over medium heat.
Freeze the chicken and corn separately for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main dish
Method: Stovetop
Cuisine: mexican inspired

Keywords: Street corn chicken bowl, Mexican rice bowl, easy chicken dinner, meal prep bowl, elote-inspired recipe.