Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that combines juicy, spiced chicken with zesty rice and creamy street-style corn. It’s easy to prepare and perfect for a satisfying weeknight dinner or meal prep.
Ingredients
- 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
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 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
- Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper to evenly coat.
- Step 2: Heat olive oil in a skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
- Step 4: In a bowl, mix together corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt until well combined.
- Step 5: Divide the cilantro-lime rice into serving bowls. Top each with cooked chicken and a generous scoop of the street corn mixture.
- Step 6: Add optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to taste. Serve warm, garnished with fresh cilantro and lime wedges if desired.
Tips & Variations
- Use fresh corn for the best flavor, but frozen or canned corn work well too—just drain canned corn before mixing.
- For extra spice, add a pinch of cayenne pepper to the chicken seasoning or top with sliced jalapeños.
- Substitute cilantro with fresh parsley if you’re not a cilantro fan.
- Grill the chicken instead of pan-frying for a smoky flavor.
- Make it vegetarian by swapping chicken for grilled portobello mushrooms or tofu.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stove until warmed through. Add the street corn and fresh toppings just before serving to keep them fresh and creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese instead of cotija?
Yes, feta cheese is a good substitute as it has a similar crumbly texture and tangy flavor.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Street Corn Chicken Rice Bowl combines tender, spiced chicken with zesty lime-cilantro rice and creamy, tangy street corn topped with cotija cheese. Perfect for a vibrant and satisfying meal that brings the flavors of Mexican street food to your table.
Ingredients
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 to evenly coat the pieces. Heat olive oil in a skillet over medium heat, then cook the chicken until it is browned and fully cooked through, approximately 5-7 minutes. Once cooked, set aside.
- Cook the Rice: Prepare the long-grain rice according to the package instructions. When done, fluff the rice with a fork and stir in the fresh lime juice and chopped cilantro to infuse citrus and herbal notes.
- Make the Street Corn: In a mixing bowl, combine corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix everything until thoroughly combined to create a creamy, flavorful street corn salad.
- Assemble the Bowls: Divide the cooked cilantro-lime rice evenly among serving bowls. Top each with the cooked seasoned chicken and a generous scoop of the street corn mixture. Add any optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese to enhance flavor and presentation.
- Serve: Serve the Street Corn Chicken Rice Bowls warm, garnished with fresh cilantro and lime wedges for an additional burst of zest according to taste.
Notes
- The chicken can be substituted with shrimp or tofu for a different protein option.
- Use fresh corn kernels for the best flavor when in season; frozen or canned also work well in a pinch.
- Adjust chili powder amounts to suit your preferred spice level.
- For a dairy-free version, substitute mayonnaise and cotija cheese with vegan alternatives.
- Leftover rice and chicken work well for quick meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Street Corn, Chicken Rice Bowl, Mexican inspired, Lime cilantro rice, Cotija cheese, Spicy chicken
