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
1/2 tsp garlic powder
1/2 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)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
1/2 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.
