Description
This Street Corn Chicken Rice Bowl combines tender, perfectly seasoned chicken with a flavorful charred street corn salad, served over a bed of rice and topped with a creamy, zesty sauce. Inspired by Mexican street food, this vibrant and hearty bowl is easy to prepare and perfect for a satisfying weeknight meal or meal prep.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the Street Corn:
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- Salt to taste
For Serving:
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Cook the rice: Prepare the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep the rice warm until ready to serve.
- Make the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until needed to enhance flavors.
- Season the chicken: Pat the chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to infuse bold flavors.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for 5 minutes before slicing or dicing.
- Char the corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook, stirring occasionally, for 5-8 minutes until the corn is golden brown and slightly charred. Remove from heat and let cool slightly.
- Prepare the street corn mixture: In a bowl, mix the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Season with salt and pepper to taste.
- Assemble the bowls: Divide the cooked rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and additional Cotija cheese as garnish. Drizzle with the prepared creamy sauce and serve with lime wedges and optional tortilla chips on the side.
Notes
- Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
- Fresh corn off the cob gives the best char and flavor when available.
- Store components separately in airtight containers for up to 4 days for best meal prep results.
- For a dairy-free version, use dairy-free mayonnaise and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: street corn, chicken rice bowl, Mexican street food, charred corn, creamy sauce, weeknight dinner, easy meal, meal prep
