Description

Enjoy a flavorful Street Corn Chicken Rice Bowl packed with smoky grilled chicken, roasted corn, fluffy rice, and a creamy, zesty sauce. This easy, 30-minute meal is perfect for meal prep and customizable to your taste!

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon lime juice

For the Corn:

1 ½ cups corn kernels (fresh, canned, or frozen)
½ teaspoon chili powder
½ teaspoon smoked paprika
1 tablespoon butter
1 teaspoon lime juice

For the Rice:

2 cups cooked rice (white, brown, or cilantro-lime rice)
1 tablespoon butter
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro

For the Street Corn Sauce:

¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
½ teaspoon chili powder
½ teaspoon smoked paprika
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
¼ cup crumbled cotija cheese (or feta)

For Garnish:

¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro
Lime wedges
Sliced jalapeños (optional)

Instructions

Step 1: Prepare the Chicken

In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture over the chicken and drizzle with olive oil and lime juice.
Cook on a grill or stovetop over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Let rest before slicing into strips.

Step 2: Prepare the Corn

Heat butter in a skillet over medium-high heat.
Add corn, chili powder, and smoked paprika. Cook for 5-7 minutes until slightly charred.
Stir in lime juice and remove from heat.

Step 3: Prepare the Rice

If using pre-cooked rice, warm it in a pan with butter and lime juice.
Stir in chopped cilantro.

Step 4: Make the Street Corn Sauce

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), chili powder, smoked paprika, lime juice, and hot sauce.
Stir in crumbled cotija cheese.

Step 5: Assemble the Bowls

Divide rice among serving bowls.
Top with sliced chicken and roasted corn.
Drizzle street corn sauce over everything.
Garnish with cotija cheese, cilantro, lime wedges, and jalapeños if desired.

Notes

Protein Swap: Use shrimp, steak, or tofu instead of chicken.
Rice Alternatives: Try quinoa, cauliflower rice, or a bed of greens for a low-carb option.
Extra Veggies: Add avocado, black beans, or roasted bell peppers.
Make It Spicier: Add more chili powder, hot sauce, or sliced jalapeños.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, Grilling
Cuisine: mexican inspired

Keywords: Street corn bowl, chicken rice bowl, Mexican-inspired meal, grilled chicken bowl, easy meal prep