Description
This Street Corn Chicken Rice Bowl combines smoky, spiced chicken with charred street-style corn and a creamy, tangy sauce atop a bed of fluffy rice. Featuring bold Mexican-inspired flavors from cumin, chili powder, Cotija cheese, and fresh lime, this hearty and flavorful bowl is perfect for a satisfying weeknight dinner or easy meal prep that bursts with taste and texture.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the Street Corn:
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- Salt to taste
For Serving:
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Cook the rice: Prepare the rice according to package directions. For extra flavor, stir chopped cilantro and lime juice into the cooked rice to make cilantro-lime rice. Keep the rice warm until ready to serve.
- Make the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning (or chili powder), garlic powder, and salt. Refrigerate this sauce until serving—it adds tangy creaminess to the bowls.
- Season the chicken: Pat chicken dry and evenly coat on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to build a smoky, savory crust.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, until the internal temperature reaches 165°F. Remove chicken from skillet, allow to rest for 5 minutes, then slice or dice.
- Char the corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook, stirring occasionally, for 5-8 minutes until the corn is charred and golden brown. Remove from heat and let it cool slightly.
- Prepare the street corn mixture: Combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño (if using). Mix well and season with salt and pepper to taste.
- Assemble the bowls: Divide the warm rice among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra fresh cilantro, and sprinkle with more Cotija cheese. Drizzle the creamy sauce over everything. Serve with lime wedges and optional tortilla chips for added crunch.
Notes
- Use rotisserie chicken for a quick shortcut that saves about 15 minutes of cooking time.
- Fresh corn off the cob yields the best char and flavor when available.
- Store cooked components separately in airtight containers for up to 4 days for optimal meal prep freshness.
- For a dairy-free version, use dairy-free mayonnaise and omit the Cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Street Corn Chicken Bowl, Mexican Chicken Bowl, Street Corn Recipe, Chicken Rice Bowl, Cotija Cheese, Cilantro Lime Rice, One-Pan Dinner
