Description
This Flavor-packed Street Corn Chicken Rice Bowl brings together juicy spiced chicken, zesty street corn, and fluffy rice, all topped with fresh toppings. A delightful combination of smoky, tangy, and savory flavors that will leave you craving more!
Ingredients
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ 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)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- ½ 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.
Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside. -
Cook the Rice:
Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro. -
Make the Street Corn:
In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined. -
Assemble the Bowls:
Divide the rice among serving bowls.
Top with the cooked chicken and a generous scoop of the street corn mixture.
Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.
Notes
- You can use frozen or canned corn for convenience, or fresh corn when it’s in season for the best flavor.
- For a spicier kick, feel free to add more chili powder or jalapeños.
- If cotija cheese is not available, feta cheese can be a good substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican