This street corn chicken rice bowl is packed with bold flavors and textures. It features tender, seasoned chicken, zesty Mexican street corn, and a bed of fluffy rice, all topped with a creamy, spiced dressing. Perfect for a hearty lunch or dinner that brings the flavors of Mexican street corn to a filling bowl.
Ingredients:
For the Chicken:
1 lb chicken breast, diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
For the Street Corn:
1 1/2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon butter
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1/2 teaspoon chili powder
1/4 cup cotija or feta cheese, crumbled
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
For the Rice Bowl:
2 cups cooked rice (white, brown, or cilantro-lime rice)
Extra lime wedges, for serving
Directions:
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is cooked through and slightly golden. Remove from heat and set aside.
Make the Street Corn: In the same skillet, melt the butter over medium heat. Add the corn and sauté for 3-4 minutes until it’s slightly charred. In a bowl, mix the mayonnaise, sour cream, chili powder, cheese, lime juice, and cilantro. Add the cooked corn and stir until well combined.
Assemble the Bowl: Divide the cooked rice among bowls. Top with the seasoned chicken, a generous spoonful of the street corn mixture, and any extra cheese or cilantro, if desired. Serve with lime wedges for an extra squeeze of flavor.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per bowl | Servings: 4 bowls
Street Corn Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 4 bowls
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl combines tender, spiced chicken, zesty Mexican street corn, and fluffy rice, all topped with a creamy dressing. It’s a vibrant, flavor-packed meal perfect for a satisfying lunch or dinner inspired by the bold tastes of Mexican street food.
Ingredients
For the Chicken:
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Street Corn:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 teaspoon chili powder
- 1/4 cup cotija or feta cheese, crumbled
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- Extra lime wedges, for serving
Instructions
- Cook the Chicken:
- Heat olive oil in a skillet over medium heat.
- Add diced chicken, chili powder, cumin, paprika, salt, and pepper.
- Cook for 6-8 minutes until chicken is fully cooked and slightly golden. Set aside.
- Make the Street Corn:
- In the same skillet, melt butter over medium heat.
- Add corn and sauté for 3-4 minutes until slightly charred.
- In a bowl, mix mayonnaise, sour cream, chili powder, cheese, lime juice, and cilantro. Add cooked corn and stir well.
- Assemble the Bowl:
- Divide cooked rice among four bowls.
- Top each bowl with seasoned chicken and a generous serving of street corn mixture.
- Garnish with additional cheese, cilantro, and lime wedges, if desired.
Notes
- For extra heat, sprinkle bowls with chili flakes or hot sauce.
- Use cilantro-lime rice for added flavor.
- Substitute Greek yogurt for sour cream to lighten the recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired