Description
This flavorful Street Corn Chicken Rice Bowl combines tender, spiced chicken with zesty cilantro-lime rice and a creamy, tangy street corn topping. Inspired by the popular Mexican street food, this easy and satisfying bowl is perfect for a quick weeknight dinner or meal prep. Optional toppings like avocado and jalapeños add freshness and heat, creating a well-rounded dish bursting with smoky, spicy, and vibrant flavors.
Ingredients
Scale
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
- Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Heat olive oil in a skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned on the outside and fully cooked through, about 5-7 minutes. Remove from heat and set aside.
- Cook the Rice: Prepare the rice according to package instructions, ensuring it is tender and fluffy. Once cooked, fluff the rice with a fork then stir in fresh lime juice and chopped cilantro to infuse bright, fresh flavors.
- Make the Street Corn: In a mixing bowl, combine the corn kernels with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix thoroughly until all ingredients are well combined and creamy, creating the signature street corn flavor.
- Assemble the Bowls: Divide the cilantro-lime rice into serving bowls. Top each bowl with the cooked chicken and a generous scoop of the street corn mixture. Garnish with optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, and extra cotija cheese for added texture, color, and flavor.
Notes
- You can use fresh, frozen, or canned corn for the street corn mixture—just make sure to drain canned corn well.
- Adjust the chili powder quantity to your preferred spice level.
- For a dairy-free version, substitute cotija cheese with a vegan cheese alternative or omit entirely.
- Leftover bowls can be refrigerated in an airtight container and enjoyed within 3 days.
- To save time, prepare the rice and street corn mixture ahead of time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, chicken rice bowl, Mexican street corn recipe, cilantro lime rice, quick dinner bowl, easy chicken recipe
