Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal combining tender spiced chicken, zesty cilantro-lime rice, and creamy, tangy street corn. Perfect for a quick weeknight dinner or casual gatherings, it offers bold flavors with easy assembly.
Ingredients
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
- Optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese
Instructions
- Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
- Step 4: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
- Step 5: Divide the cilantro-lime rice among serving bowls. Top each with the cooked chicken and a generous scoop of the street corn mixture.
- Step 6: Add any optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for additional flavor and texture.
Tips & Variations
- Use fresh corn for the best texture and sweetness, but frozen or canned corn works well in a pinch.
- For extra smoky heat, add a pinch of chipotle powder or use smoked paprika in the street corn mixture.
- Substitute Greek yogurt for mayonnaise in the street corn for a lighter option.
- Grill the chicken instead of cooking in a skillet for a charred flavor.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a microwave or skillet, and add fresh toppings before serving. The street corn is best enjoyed fresh but can be kept chilled for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used as a healthier alternative. Just adjust the cooking time according to the package instructions.
Is cotija cheese essential for the street corn?
Cotija cheese adds a distinctive tangy flavor and texture, but you can substitute it with feta cheese if cotija is unavailable.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring spiced pan-seared chicken, zesty cilantro lime rice, and creamy, tangy street corn topped with cotija cheese. This easy-to-make bowl offers a perfect balance of smoky, spicy, and fresh flavors ideal for a quick weeknight meal.
Ingredients
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
- Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper to evenly coat the pieces. Heat olive oil in a skillet over medium heat and cook the chicken until browned on all sides and cooked through, about 5 to 7 minutes. Remove from heat and set aside.
- Cook the Rice: Prepare the long-grain rice according to the package instructions. Once cooked, fluff the rice with a fork and stir in the juice of one lime and chopped fresh cilantro to add bright, fresh flavor.
- Make the Street Corn: In a mixing bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly until the ingredients are well combined, creating a creamy and tangy street corn mixture.
- Assemble the Bowls: Divide the cilantro lime rice evenly among serving bowls. Top each portion with the cooked chicken and a large scoop of the street corn mixture. Add optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for added flavor and texture.
Notes
- Use fresh corn when in season for the best taste, but frozen or canned corn work well too.
- Adjust the chili powder quantity based on your preferred spice level.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- For a dairy-free option, omit cotija cheese and mayonnaise or substitute with vegan alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn, chicken rice bowl, Mexican-inspired, cotija cheese, lime cilantro rice, spicy chicken, easy dinner
