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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

These Street Corn Chicken Rice Bowls are a quick, healthy, and flavor-packed meal perfect for busy weeknights. Loaded with juicy seasoned chicken, cilantro-lime rice, and creamy Mexican street corn, this easy rice bowl recipe comes together in just 35 minutes and is ideal for meal prep or family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken
  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Cilantro Lime Rice
  • 2 cups cooked white rice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • For the Street Corn Topping
  • 3 cups corn kernels fresh, frozen, or canned
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup cotija cheese crumbled
  • 1 tablespoon fresh lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Optional Toppings
  • 1 avocado diced
  • Extra cotija cheese
  • Fresh cilantro
  • Sliced jalapeños
  • Diced tomatoes
  • Lime wedges

Equipment

  • Large skillet or grill pan
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Meat thermometer (optional)
  • Serving bowls

Method
 

  1. Season the Chicken: In a small bowl, combine chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  3. Char the Corn: Add the corn to a dry skillet over medium-high heat. Cook for 5–6 minutes, stirring occasionally, until lightly charred. Transfer to a bowl and allow to cool slightly.
  4. Make the Street Corn Mixture: Add mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, and salt to the corn. Mix well until creamy and fully combined.
  5. Prepare the Rice: Combine the cooked rice with fresh lime juice and chopped cilantro. Stir until evenly mixed.
  6. Assemble the Bowls: Divide the cilantro lime rice among four serving bowls. Top with sliced chicken and a generous spoonful of the street corn mixture.
  7. Add Garnishes: Finish with avocado, extra cotija cheese, cilantro, jalapeños, tomatoes, and lime wedges if desired.
  8. Serve: Serve immediately and enjoy this delicious street corn chicken rice bowl while warm.

Notes

  • Fresh corn provides the best flavor, but frozen corn works well year-round.
  • Substitute Greek yogurt for sour cream for a lighter version.
  • Feta cheese can be used if cotija cheese is unavailable.
  • Brown rice, cauliflower rice, or quinoa are excellent alternatives to white rice.
  • For extra smoky flavor, grill the chicken instead of cooking it in a skillet.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days.
Street Corn Chicken Rice Bowls