Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

• Flavorful Fusion: The smoky, spicy chicken pairs perfectly with the creamy, tangy street corn and refreshing cilantro-lime rice.

• Customizable: Easily adjust spice levels and toppings to suit your preferences.

• Balanced Meal: Combines lean protein, whole grains, and vegetables for a nutritious experience.

• Quick and Easy: Comes together in under an hour, making it perfect for weeknight dinners or meal prepping.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, diced

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon ground cumin

• 1 tablespoon olive oil

• Salt and black pepper, to taste

For the Rice:

• 1 cup long-grain rice, cooked according to package instructions

• Juice of 1 lime

• 2 tablespoons 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 crumbled cotija cheese

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

Directions

1. Prepare the Chicken:

   • In a bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

   • Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 5-7 minutes, or until browned and fully cooked. 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 corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.

4. Assemble the Bowls:

   • Divide the cilantro-lime rice among serving bowls.

   • Top each bowl with the cooked chicken and a generous scoop of the street corn mixture.

   • Add optional toppings as desired.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Option: Replace chicken with grilled vegetables like bell peppers, zucchini, and mushrooms. Add black beans or chickpeas for extra protein.

• Vegan Option: Use tofu or tempeh marinated in similar spices as the chicken. Opt for vegan mayonnaise and omit the cotija cheese or use a plant-based substitute.

• Spice Level: Adjust the amount of chili powder or add diced jalapeños to the street corn mixture for added heat.

Storage/Reheating

• Storage: Store each component (rice, chicken, street corn) separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Assemble the bowls fresh with the reheated components and cold toppings.

FAQs

How can I make this recipe spicier?

Increase the chili powder in both the chicken seasoning and street corn mixture. Adding sliced jalapeños as a topping will also enhance the heat.

Can I use brown rice instead of white rice?

Yes, brown rice is a great alternative and adds extra fiber to the dish. Adjust cooking times as needed.

Is there a substitute for cotija cheese?

Feta cheese or queso fresco can be used as alternatives.

Can I prepare this dish ahead of time?

Yes, cooking and storing each component separately allows for easy assembly later.

How do I store leftovers?

Keep each component in separate airtight containers in the refrigerator for up to 3 days.

Can I use canned corn?

Yes, canned corn works well. Drain and rinse before using.

Is this recipe gluten-free?

Yes, all ingredients are gluten-free.

Can I add other vegetables to the street corn mixture?

Certainly! Diced red onions, bell peppers, or roasted poblano peppers can add extra flavor and texture.

How can I make the rice fluffier?

Ensure you rinse the rice before cooking to remove excess starch, and let it rest covered for 5 minutes after cooking before fluffing with a fork.

Can I freeze this dish?

While this dish is best enjoyed fresh, you can freeze the chicken and rice components separately for up to 2 months. The street corn mixture may not freeze as well due to its creamy texture.

Conclusion

The Street Corn Chicken Rice Bowl is an easy, delicious meal that brings together a perfect combination of flavors and textures. Whether you're looking for a quick weeknight dinner or a fun, customizable dish for meal prep, this recipe ticks all the boxes. The tender chicken, creamy street corn, and zesty rice will surely become a family favorite. Enjoy!

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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl is a delicious fusion of juicy grilled chicken, creamy street corn, and cilantro-lime rice. Inspired by Mexican street food, this easy-to-make dish offers a flavorful and balanced meal, with customizable options to suit any spice level or dietary preference. Perfect for quick weeknight dinners or meal prep!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet, Stovetop
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts, diced

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon ground cumin

1 tablespoon olive oil

Salt and black pepper, to taste

For the Rice:

1 cup long-grain rice, cooked according to package instructions

Juice of 1 lime

2 tablespoons 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 crumbled cotija cheese

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Instructions

• Prepare the Chicken:

  • In a bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

  • Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 5-7 minutes, or until browned and fully cooked. 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 corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.

• Assemble the Bowls:

  • Divide the cilantro-lime rice among serving bowls.

  • Top each bowl with the cooked chicken and a generous scoop of the street corn mixture.

  • Add optional toppings as desired.

Notes

• For a vegetarian option, replace chicken with grilled vegetables like bell peppers, zucchini, and mushrooms, and add black beans or chickpeas for extra protein.

• For a vegan option, use tofu or tempeh marinated in similar spices as the chicken and opt for vegan mayo.

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

• Freezing: Chicken and rice can be frozen for up to 2 months. Street corn mixture is best fresh.