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
Scale
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
