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
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 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
