Homemade Street Corn Chicken Rice Bowl Recipe

Why You’ll Love This Recipe

Packed with flavor, this Street Corn Chicken Rice Bowl is a delightful combination of smokiness from the chicken, tanginess from the lime, and a creamy, spicy street corn topping. It's also quick and easy to make, customizable, and nutritionally balanced, making it an excellent choice for busy weeknights or meal prep. Whether you’re looking for a filling meal or just a new dish to try, this bowl has something for everyone.

Ingredients

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

For the Chicken:

• 2 large chicken breasts, diced

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon cumin

• 1 tablespoon 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 tablespoon chopped fresh cilantro

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)

• ¼ cup mayonnaise

• ¼ cup crumbled cotija cheese

• ½ teaspoon chili powder

• Juice of 1 lime

• Salt to taste

Optional Toppings:

• Diced avocado

• Chopped tomatoes

• Sliced jalapeños

• Extra cotija cheese

Directions

1. 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, and cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.

2. Cook the Rice: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

3. Make the Street Corn: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and salt. Mix until well combined.

4. 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.

Servings and Timing

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4 servings

Variations

• Spicy Variation: Add extra chili powder, cayenne pepper, or hot sauce for heat.

• Vegetarian Option: Swap chicken for black beans or grilled vegetables for a meat-free meal.

• Cheesy Twist: Stir in shredded cheese like cheddar or Monterey Jack into the rice for a creamy texture.

Storage/Reheating

• Storage: Store chicken, rice, and street corn separately in airtight containers in the fridge for up to 3 days.

• Reheating: Reheat the chicken and rice separately in the microwave. Add a splash of broth or water to the rice to keep it moist. Serve with freshly prepared street corn.

FAQs

1. Can I use other proteins for this recipe?

Yes, you can swap the chicken for shrimp, steak, or tofu.

2. Is there a way to make the corn extra flavorful?

Grilling the corn before mixing it with the mayonnaise and cotija cheese will add an extra layer of smokiness.

3. Can I make this dish vegetarian?

Yes, simply skip the chicken and add more vegetables or black beans.

4. How do I prevent the rice from drying out when reheating?

Add a little broth or water when reheating the rice to help retain its moisture.

5. Can I freeze this recipe?

It's best to store the rice, chicken, and street corn separately in the freezer. They can last up to 3 months.

6. How long will leftovers keep in the fridge?

Leftovers will stay fresh for up to 3 days when stored in airtight containers.

7. Can I add other toppings?

Yes, toppings like avocado, jalapeños, or extra cotija cheese work great.

8. Can I use frozen corn?

Yes, frozen corn works just as well as fresh or canned.

9. What can I serve with this bowl?

This bowl pairs well with a simple side salad or chips and salsa for added crunch.

10. How can I adjust the spice level?

You can adjust the heat by adding more chili powder or cayenne pepper, or use a milder version of the spices.

Conclusion

This Street Corn Chicken Rice Bowl is a flavorful, customizable, and quick meal that’s perfect for any occasion. With its combination of smoky chicken, tangy lime, creamy street corn, and fluffy rice, it’s sure to become a new favorite in your recipe rotation. Whether you enjoy it as-is or with a few tweaks, this dish is sure to satisfy!

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Easy Street Corn Chicken Rice Bowl Recipe

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This Street Corn Chicken Rice Bowl combines smoky grilled chicken, creamy street corn, and flavorful rice for a hearty, satisfying meal. Perfect for busy nights or meal prep, this vibrant dish is packed with bold flavors, from tangy lime to spicy chili powder, and is easily customizable. With the option to make it spicy, vegetarian, or cheesy, this recipe is versatile, easy to make, and guaranteed to be a new favorite!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Method: Stove Top
• Cuisine: Mexican Fusion
• 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

Cook Mode Prevent your screen from going dark

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, and 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 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.

Notes

• Variations:

  • Spicy Variation: Add extra chili powder, cayenne pepper, or hot sauce for more heat.

  • Vegetarian Option: Swap the chicken for black beans or grilled vegetables for a meat-free meal.

  • Cheesy Twist: Stir in shredded cheese like cheddar or Monterey Jack into the rice for a creamy texture.

• Storage/Reheating: Store the chicken, rice, and street corn separately in airtight containers in the fridge for up to 3 days. When reheating, add a splash of broth or water to the rice to keep it moist. Serve with freshly prepared street corn.