Street Corn Chicken Rice Bowl Recipe
If you’re craving a meal that’s bursting with flavor, easy to whip up, and feels like a fiesta in every bite, you’ve come to the right place. This Street Corn Chicken Rice Bowl is a vibrant, satisfying dish that combines the smoky sweetness of Mexican street corn with tender, juicy chicken and fluffy rice. It’s a one-bowl wonder that’s perfect for weeknight dinners or meal prep. Let’s dive in!
Ingredients You’ll Need
Before we get cooking, let’s gather our ingredients. Here’s what you’ll need to make this dish shine:
- For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- For the Street Corn:
- 2 cups fresh or frozen corn kernels
- 1 tbsp butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Juice of 1 lime
- Handful of fresh cilantro, chopped
- For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice for extra flair)
- Optional toppings: avocado slices, lime wedges, hot sauce
Step-by-Step Instructions
1. Season and Cook the Chicken
Start by seasoning your chicken breasts (or thighs) with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub the spices evenly over the chicken to ensure every bite is packed with flavor.
Heat a skillet over medium-high heat and add the olive oil. Cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing it into strips.
Pro Tip: If you’re short on time, use pre-cooked rotisserie chicken and season it lightly with the same spices for a quick shortcut.
2. Make the Street Corn
While the chicken is cooking, let’s tackle the star of the show: the street corn. In a large skillet, melt the butter over medium heat and add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and caramelized.
In a small bowl, mix the mayonnaise, sour cream (or Greek yogurt), chili powder, smoked paprika, and lime juice. Once the corn is ready, remove it from the heat and toss it with the creamy mixture. Stir in the cotija cheese and cilantro, and set aside.
Pro Tip: If you’re using fresh corn on the cob, grill it first for an extra layer of smoky flavor before cutting off the kernels.
3. Assemble Your Bowl
Now comes the fun part—building your bowl! Start with a base of fluffy rice, then layer on the sliced chicken and a generous scoop of the street corn mixture. Top it off with avocado slices, a squeeze of lime, and a drizzle of hot sauce if you like a little kick.
Why This Recipe Works
This Street Corn Chicken Rice Bowl is a perfect balance of textures and flavors. The smoky, slightly spicy chicken pairs beautifully with the creamy, tangy street corn, while the rice ties everything together. It’s a dish that’s hearty enough to satisfy but light enough to leave you feeling good.
Pro Tips for Success
- Meal Prep Friendly: This recipe is fantastic for meal prep. Cook the chicken and corn ahead of time, and store them separately. Assemble your bowls fresh throughout the week for a quick, delicious lunch or dinner.
- Customize It: Feel free to swap out the rice for quinoa or cauliflower rice for a lower-carb option. You can also add black beans or roasted veggies for extra nutrition.
- Don’t Skip the Lime: The lime juice adds a bright, zesty finish that cuts through the richness of the dish. It’s a small step that makes a big difference!
Final Thoughts
Cooking should be fun, flavorful, and fulfilling—and this Street Corn Chicken Rice Bowl checks all those boxes. It’s a dish that’s as enjoyable to make as it is to eat, and it’s sure to become a regular in your recipe rotation. So grab your skillet, fire up the stove, and let’s bring a little street food magic to your kitchen.
Happy cooking! 🌽🍗🍚
