Description
Street Corn Chicken Rice Bowl is a delightful dish that brings together the vibrant flavors of street corn and tender chicken over a bed of fluffy rice. Perfect for weeknight dinners or casual gatherings, this recipe offers a unique twist on classic comfort food, ensuring everyone at the table will enjoy each bite. With its creamy sauce, zesty lime, and fresh cilantro, this bowl is not just a meal; it’s an experience.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
- Cook the Chicken: Heat a skillet over medium-high heat. Add olive oil. Once hot, add diced chicken seasoned with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Cook until the chicken is browned and fully cooked through (about 7-10 minutes).
- Prepare the Corn Mixture: In a mixing bowl, combine corn kernels with mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, lime juice, and chopped cilantro. Mix well until all ingredients are incorporated.
- Combine Rice with Flavors: In another skillet over medium heat, melt butter (or add olive oil). Add cooked rice along with lime juice and chopped cilantro. Stir gently to combine everything evenly.
- Assemble Your Bowl: To serve, layer rice at the bottom of each bowl. Top with the seasoned chicken followed by generous scoops of the corn mixture. Finally, add diced avocado and sliced jalapeños as desired.
- Garnish and Enjoy!: Serve with extra lime wedges on the side and drizzle hot sauce if you like some heat. Enjoy your delicious Street Corn Chicken Rice Bowl!
Notes
- Use fresh ingredients for enhanced flavors.
- Adjust spice levels to your preference.
- Allow chicken to rest after cooking for juiciness.
- Components can be prepared ahead for easier assembly.
- Consider Mexican Street Corn Salad, Black Bean Salsa, Grilled Veggies, Cilantro-Lime Quinoa, Chips and Guacamole, or Refried Beans as side dishes.
- Avoid skipping marination, overcooking chicken, using low-quality corn, ignoring texture, and neglecting garnishes.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze in a freezer-safe container for up to 2-3 months.
- Reheat in the oven at 350°F for 20 minutes, microwave for 1-2 minutes, or on the stovetop over medium heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg