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

this Recipe

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

1. 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.
2. 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.
3. Assemble the Bowl: Add a base of rice to each bowl, then top with the grilled chicken and street corn mixture.
4. Add Optional Toppings: Include black beans and avocado slices for extra protein and creaminess.
5. 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!

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