Street Corn Chicken Rice Bowl: A Flavor-Packed Meal
Craving a vibrant, satisfying dinner that’s quick to whip up? This Street Corn Chicken Rice Bowl is your answer! Bursting with bold flavors, it combines juicy, seasoned chicken, creamy Mexican-style street corn, and fluffy rice for a meal that’s both healthy and indulgent. Perfect for summer evenings or any time you need a fresh, easy dinner, this bowl will become a weekly favorite.
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Why You’ll Love This Recipe
This dish is a crowd-pleaser, blending the smoky, tangy flavors of street corn with tender chicken and seasoned rice. It’s versatile, healthy, and ready in under 30 minutes, making it ideal for busy weeknights. Plus, it’s customizable add your favorite toppings to make it your own!
Ingredients (Serves 4)
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- Optional: avocado slices, hot sauce, or pickled onions
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~420 per serving
Instructions
- Cook the Rice: Rinse the rice under cold water, then cook according to package instructions (typically 1 cup rice to 2 cups water, simmered for 15 minutes). Fluff and set aside.
- Season and Cook Chicken: In a bowl, toss cubed chicken with 1 tbsp olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through (internal temperature of 165°F/75°C).
- Prepare Street Corn: In the same skillet, add corn kernels and cook for 3-4 minutes until slightly charred. Remove from heat, then mix in mayonnaise, cotija cheese, lime juice, and half the cilantro. Season with salt and pepper.
- Assemble the Bowls: Divide the rice among four bowls. Top with cooked chicken and a generous scoop of street corn mixture. Garnish with remaining cilantro and optional toppings like avocado or hot sauce.
- Serve: Enjoy immediately for the freshest flavors, or store components separately for meal prep.
Tips for Success
- Corn Swap: Use grilled corn for extra smokiness or canned corn for convenience.
- Make it Spicy: Add diced jalapeños or a dash of hot sauce for a kick.
- Meal Prep: Store rice, chicken, and corn separately for up to 3 days in the fridge.
Craving a lighter, spoonable option? Try the Street Corn Chicken Casserole
