Why You’ll Love This Recipe
Packed with flavor, this dish balances smoky corn, seasoned chicken, and tangy lime rice. It’s easy to prepare, customizable with toppings, and offers a balanced mix of protein, carbs, and vegetables. Plus, it’s a fun, colorful addition to any meal rotation!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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2 large chicken breasts, diced
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon cumin
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1 tablespoon olive oil
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Salt and pepper to taste
For the Rice:
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1 cup long-grain rice (cooked as per package instructions)
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Juice of 1 lime
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2 tablespoon chopped fresh cilantro
For the Street Corn:
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2 cups corn kernels (fresh, frozen, or canned)
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¼ cup mayonnaise
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¼ cup crumbled cotija cheese
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½ teaspoon chili powder
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Juice of 1 lime
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Salt to taste
Optional Toppings:
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Diced avocado
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Chopped tomatoes
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Sliced jalapeños
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Extra cotija cheese
Directions
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Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet and cook the chicken for 5-7 minutes until browned and fully cooked. Set aside.
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Cook the Rice: Prepare rice according to the package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
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Make the Street Corn: Mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt in a bowl.
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Assemble the Bowls: Divide rice into bowls, top with chicken and street corn. Add any optional toppings like avocado or jalapeños.
Servings and Timing
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Servings: 4
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Preparation Time: 15 minutes
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Cooking Time: 25 minutes
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Total Time: 40 minutes
Variations
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Spicy Variation: Add cayenne pepper or hot sauce for an extra kick.
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Vegetarian Option: Replace chicken with black beans or grilled vegetables like zucchini and bell peppers.
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Cheesy Twist: Stir in shredded cheddar or Monterey Jack cheese into the rice for a creamy texture.
Storage/Reheating
Store components separately in airtight containers for up to 3 days. Reheat chicken and rice in the microwave, and serve with freshly made street corn for the best texture and flavor.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly! Just thaw and drain it before mixing.
How do I keep the rice from getting soggy?
Store rice separately from the other components and reheat with a splash of water or broth to keep it fluffy.
Can I grill the chicken instead of cooking it on the stove?
Absolutely! Grilling the chicken will add extra flavor and a nice char.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use a different type of cheese instead of cotija?
Feta or Parmesan are great alternatives if you can't find cotija.
Can I make this dish ahead of time for meal prep?
Yes! You can prepare the chicken, rice, and street corn in advance, and assemble the bowls when ready to eat.
How can I make the dish spicier?
Increase the chili powder or add hot sauce to the street corn or chicken mixture.
Can I use brown rice instead of white rice?
Yes, brown rice will work, but it may alter the cooking time.
How do I make this recipe vegetarian?
Replace the chicken with grilled vegetables or black beans for a hearty vegetarian option.
Can I freeze this dish?
It’s best to freeze only the chicken and rice separately, not the street corn mixture.
Conclusion
This Street Corn Chicken Rice Bowl is a colorful, flavorful meal that’s easy to prepare and full of fresh, vibrant ingredients. With its balance of textures and customizable toppings, it’s sure to become a favorite in your recipe rotation. Whether you're making it for dinner or meal prep, it's a satisfying dish that brings the flavors of Mexican street food right to your kitchen.
Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl brings the bold flavors of Mexican street corn, juicy grilled chicken, and fluffy rice into a vibrant, satisfying meal. Perfect for lunch, dinner, or meal prep, this recipe is easy to customize with your favorite toppings. Packed with smoky, creamy textures and a tangy lime finish, it’s sure to become a favorite in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Meal Prep
- Method: Stovetop, Skillet
- Cuisine: Mexican
- Diet: Gluten Free
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
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Prepare the Chicken: Toss diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet and cook the chicken for 5-7 minutes until browned and fully cooked. Set aside.
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Cook the Rice: Cook rice according to package instructions. Fluff with a fork and stir in lime juice and chopped cilantro.
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Make the Street Corn: Mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt in a bowl.
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Assemble the Bowls: Divide rice into bowls, top with chicken and street corn. Add optional toppings like avocado, tomatoes, and jalapeños.
Notes
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For a spicier variation, add cayenne pepper or hot sauce.
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For a vegetarian option, substitute chicken with black beans or grilled vegetables.
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To make this dish creamier, stir in shredded cheddar or Monterey Jack cheese into the rice.
