The Street Corn Chicken Rice Bowl is a flavorful and hearty dish that combines grilled chicken, Mexican-style street corn, and seasoned rice. This easy and delicious meal is perfect for a quick dinner or meal prep.
Why You’ll Love This Recipe
- Packed with bold, zesty flavors
- Easy to customize with different toppings
- Perfect for meal prep and leftovers
- A balanced meal with protein, carbs, and veggies
- Quick and simple to make in under 40 minutes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs
- Cooked rice (white, brown, or cilantro-lime)
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise
- Sour cream
- Cotija cheese, crumbled
- Lime juice
- Chili powder
- Garlic powder
- Cumin
- Paprika
- Salt and pepper
- Olive oil
- Fresh cilantro (for garnish)
- Black beans (optional, for added protein)
- Avocado slices (optional, for extra creaminess)
Directions
- Cook the Chicken: Season the chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet and cook the chicken until fully cooked. Slice or dice into bite-sized pieces.
- Prepare the Corn: In the same skillet, add corn and cook until slightly charred. Mix with mayonnaise, sour cream, cotija cheese, lime juice, and a pinch of chili powder.
- Assemble the Bowl: Add a base of rice to each bowl, then top with the grilled chicken and street corn mixture.
- Add Optional Toppings: Include black beans and avocado slices for extra protein and creaminess.
- Garnish and Serve: Sprinkle with fresh cilantro and extra cotija cheese if desired. Serve with lime wedges on the side.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add diced jalapeños or hot sauce for extra heat.
- Low-Carb Option: Substitute rice with cauliflower rice.
- Vegetarian Alternative: Replace chicken with black beans or grilled tofu.
- Extra Crunch: Add crushed tortilla chips on top.
- Dairy-Free: Use a dairy-free cheese alternative and replace sour cream with coconut yogurt.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the chicken and rice separately for up to 2 months.
- Reheating: Microwave in short intervals, stirring occasionally, or reheat in a skillet over medium heat.
FAQs
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works great as a time-saving alternative.
What type of rice works best?
Cilantro-lime rice adds extra flavor, but white, brown, or jasmine rice all work well.
Can I make this dish ahead of time?
Yes! Store the components separately and assemble before serving.
How do I get the best char on the corn?
Use high heat and avoid stirring too often to allow a good sear.
Can I grill the chicken instead of pan-cooking it?
Absolutely! Grilling adds extra smokiness to the dish.
What can I substitute for cotija cheese?
Feta or parmesan cheese can be good alternatives.
How can I make it creamier?
Increase the mayonnaise and sour cream mixture slightly.
Can I add extra vegetables?
Yes, diced bell peppers, cherry tomatoes, or avocado make great additions.
Is this recipe gluten-free?
Yes, as long as all ingredients used are gluten-free.
Can I use frozen corn?
Yes, just thaw and pat dry before cooking to prevent excess moisture.
Conclusion
The Street Corn Chicken Rice Bowl is a delicious and satisfying meal with bold Mexican-inspired flavors. It’s easy to prepare, highly customizable, and perfect for busy weeknights or meal prep. Try it with different toppings and enjoy a flavorful, wholesome dish!
Print- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Bowl, Dinner
- Method: Grilled, Stovetop
- Cuisine: Tex-Mex, Mexican-American
- Diet: Gluten Free
Description
A delicious and hearty bowl loaded with grilled chicken, Mexican-style street corn, and fluffy rice, topped with a creamy lime dressing.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
For the Rice:
- 1 cup white rice (or brown rice)
- 2 cups chicken broth (or water)
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Street Corn:
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon butter
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup cotija cheese (or feta)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/2 teaspoon hot sauce (optional)
For Garnishing:
- 1/2 avocado, sliced
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
1. Cook the Rice:
- In a medium pot, bring chicken broth (or water) to a boil.
- Stir in rice, butter, and salt. Cover and reduce heat to low.
- Simmer for 15 minutes (or according to package instructions). Remove from heat and let sit for 5 minutes.
2. Cook the Chicken:
- In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
- Coat the chicken in the spice mixture.
- Heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side, until fully cooked (internal temp: 165°F).
- Let rest for 5 minutes, then slice.
3. Make the Street Corn:
- In a skillet, melt butter over medium heat. Add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes.
- Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, cilantro, and hot sauce (if using).
4. Assemble the Bowls:
- Divide the cooked rice into bowls.
- Top with sliced chicken and street corn.
- Add avocado, extra cotija cheese, chopped cilantro, and a lime wedge.
- Serve immediately and enjoy!
Notes
- Swap chicken for shrimp, tofu, or steak for variety.
- Use cauliflower rice for a lower-carb option.
- Drizzle with chipotle ranch or avocado crema for extra flavo
Nutrition
- Calories: 550
- Sugar: 5g
- Sodium: 800g
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
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