Description
This Street Corn Chicken Rice Bowl combines juicy, spiced chicken with creamy, zesty street corn and fluffy rice for a satisfying meal. Perfectly seasoned and topped with fresh lime and cilantro, this dish brings the vibrant flavors of Mexican street food to your kitchen!
Ingredients
Scale
For the Chicken:
- 2 chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- ½ tsp chili powder
- ½ tsp smoked paprika
- Juice of ½ lime
- 2 tbsp chopped cilantro
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 jalapeño, sliced (optional)
- 1 avocado, sliced
- Extra cotija cheese & cilantro for garnish
- Lime wedges for serving
Instructions
1️⃣ Cook the Chicken:
- In a bowl, toss diced chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
- Heat a skillet over medium heat and cook chicken for 5-7 minutes per side until golden brown and fully cooked.
- Squeeze lime juice over the chicken and set aside.
2️⃣ Make the Street Corn:
- In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro. Stir well and set aside.
3️⃣ Assemble the Bowls:
- Divide cooked rice into serving bowls.
- Top with chicken, street corn, avocado slices, and jalapeños.
- Garnish with extra cotija cheese, cilantro, and lime wedges.
4️⃣ Serve & Enjoy!
Notes
✔️ Spice Level: Add extra jalapeños, hot sauce, or cayenne for more heat.
✔️ Protein Swap: Try shrimp, steak, or tofu instead of chicken.
✔️ Make it Lighter: Use Greek yogurt instead of sour cream & mayo.
✔️ Storage: Keep leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550 kcal
- Carbohydrates: 50g
- Protein: 35g