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Flavorful Street Corn Chicken Rice Bowl

street corn chicken rice bowl - featured image
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A quick and easy street corn chicken rice bowl featuring smoky grilled corn, tender chicken, and creamy, tangy toppings for a vibrant and satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup uncooked white or brown rice
  • 1 tablespoon fresh lime juice (for rice)
  • 2 tablespoons chopped fresh cilantro (for rice)
  • Fresh corn kernels from 2 ears or thawed frozen corn
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice (for street corn sauce)
  • 1/2 teaspoon chili powder (for street corn sauce)
  • Pinch of salt (for street corn sauce)
  • 1/3 cup crumbled cotija cheese or feta
  • 2 tablespoons chopped fresh cilantro (for street corn topping)
  • Optional toppings: sliced avocado, pickled jalapeños, extra lime wedges

Instructions

  1. Rinse 1 cup of rice under cold water until clear. Cook according to package instructions (about 15-20 minutes). Fluff with a fork and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Set aside and keep warm.
  2. In a bowl, toss chicken pieces with 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, salt, and pepper until evenly coated.
  3. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from pan and set aside.
  4. In the same skillet, add corn kernels and cook over medium-high heat, stirring occasionally, for 5-7 minutes until lightly charred. Let some kernels sit undisturbed for a nice sear.
  5. In a mixing bowl, combine 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1/2 teaspoon chili powder, and a pinch of salt. Stir until smooth.
  6. Add charred corn to the mayonnaise mixture, fold in 1/3 cup crumbled cotija cheese and 2 tablespoons chopped cilantro. Adjust seasoning as needed.
  7. Assemble bowls by spooning cilantro-lime rice first, topping with cooked chicken, then a generous scoop of the creamy street corn mixture. Add optional sliced avocado, pickled jalapeños, and extra cotija cheese if desired.
  8. Serve immediately with lime wedges on the side. Enjoy warm or pack leftovers for next-day lunch.

Notes

Use fresh lime juice for best flavor. Let corn kernels char undisturbed for authentic smoky taste. Cook chicken in batches to avoid overcrowding. For dairy-free, substitute vegan mayo and omit cotija cheese or use nutritional yeast. Frozen corn works if thawed properly. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or broth to keep moist.

Nutrition

Keywords: street corn, chicken rice bowl, easy dinner, grilled corn, cotija cheese, lime, quick meal, weeknight dinner

Find it online: https://cooltastes.com/flavorful-street-corn-chicken-rice-bowl-recipe-easy-homemade-dinner-idea/