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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!

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

  • 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.

Find it online: https://recipesbyjanet.com/homemade-street-corn-chicken-rice-bowl-recipe/