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Street Corn Chicken Rice Bowl: A Flavor Fiesta

Craving a taste of Mexico? This Street Corn Chicken Rice Bowl is a flavor explosion! Juicy chicken, charred corn salsa, and fluffy cilantro-lime rice. Quick, easy, and oh-so-delicious!

Ingredients

Scale

For the Chicken:

  • 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

For the Street Corn Topping:

  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro

For the Cilantro-Lime Rice:

  • 3 cups cooked rice
  • 2 tablespoons butter, melted
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Optional Toppings:

  • Avocado, diced
  • Jalapeños, sliced
  • Extra lime wedges

Instructions

Step 1: Marinate the Chicken

  1. In a mixing bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
  2. Add the diced chicken and toss to coat evenly.
  3. Cover and marinate in the refrigerator for 15-30 minutes.

Step 2: Prepare the Street Corn Topping

  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Add the corn kernels and cook for 3-5 minutes, or until slightly charred.
  3. Remove from heat and let cool.
  4. In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
  5. Stir well and set aside.

Step 3: Cook the Chicken

  1. Heat a large skillet over medium-high heat.
  2. Add the marinated chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
  3. Remove from heat and let rest for 5 minutes.

Step 4: Prepare the Rice

  1. In a large bowl, toss the cooked rice with melted butter, lime juice, and cilantro until well combined.
  2. Adjust seasoning with salt, if needed.

Step 5: Assemble the Bowls

  1. Divide the cilantro-lime rice among four bowls.
  2. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.