Street Corn Chicken Rice Bowl Recipe

A vibrant and flavorful dish combining juicy seasoned chicken, creamy street corn, and fluffy rice for a perfect one-bowl meal.

Ingredients:

1 cup white or brown rice

2 cups water or chicken broth

2 tablespoons olive oil

2 chicken breasts, diced

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

Salt and pepper to taste

1 1/2 cups frozen or fresh corn kernels

1/4 cup mayonnaise

1/4 cup sour cream

1/4 teaspoon garlic powder

Juice of 1 lime

1/4 cup cotija or feta cheese, crumbled

2 tablespoons chopped cilantro

Optional toppings: diced avocado, salsa, or hot sauce

Directions:

Cook the rice according to the package instructions using water or chicken broth for added flavor. Fluff with a fork when done.

While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the diced chicken with chili powder, paprika, cumin, salt, and pepper, and sauté for 7-10 minutes, or until cooked through. Remove and set aside.

In the same skillet, add the remaining olive oil and cook the corn kernels until slightly charred, about 3-5 minutes.

In a small bowl, mix together mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Toss the charred corn in this mixture until evenly coated.

To assemble the bowls, layer the cooked rice at the bottom, followed by the seasoned chicken and creamy street corn.

Top with crumbled cotija cheese, chopped cilantro, and optional toppings like avocado or hot sauce.

Prep Time: 10 minutes | Cooking Time: 22 minutes | Total Time: 32 minutes

Kcal: 450 kcal | Servings: 4 servings


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Street Corn Chicken Rice Bowl Recipe


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  • Author: Isabella
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Street Corn Chicken Rice Bowl is a vibrant and flavorful one-bowl meal featuring juicy seasoned chicken, creamy street corn, and fluffy rice. Perfect for a quick and satisfying lunch or dinner, it’s loaded with bold spices and fresh toppings.


Ingredients

  • 1 cup white or brown rice
  • 2 cups water or chicken broth
  • 2 tablespoons olive oil
  • 2 chicken breasts, diced
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper, to taste
  • 1½ cups frozen or fresh corn kernels
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ teaspoon garlic powder
  • Juice of 1 lime
  • ¼ cup cotija or feta cheese, crumbled
  • 2 tablespoons chopped cilantro
  • Optional Toppings: diced avocado, salsa, or hot sauce

Instructions

  • Cook the Rice:
    Prepare rice according to package instructions, using water or chicken broth for extra flavor. Fluff with a fork when done.
  • Cook the Chicken:
    Heat 1 tablespoon olive oil in a skillet over medium heat. Season diced chicken with chili powder, paprika, cumin, salt, and pepper. Sauté for 7–10 minutes, or until fully cooked. Remove and set aside.
  • Char the Corn:
    In the same skillet, heat the remaining olive oil. Add corn kernels and cook for 3–5 minutes, stirring occasionally, until slightly charred.
  • Prepare the Creamy Sauce:
    In a small bowl, combine mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Toss the charred corn in this mixture until well coated.
  • Assemble the Bowls:
    Start with a base of cooked rice. Add the seasoned chicken and creamy street corn.
  • Add Toppings:
    Top with crumbled cotija cheese, chopped cilantro, and optional toppings like diced avocado, salsa, or hot sauce.

Notes

  • Swap white rice for cauliflower rice for a lower-carb option.
  • For extra heat, add a dash of cayenne pepper to the chicken seasoning.
  • Store leftovers in the refrigerator for up to 3 days in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

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