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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl
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A vibrant and flavorful bowl featuring juicy seasoned chicken, charred Mexican street corn, fluffy rice, and a creamy tajín-lime sauce. Ready in 30 minutes and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • For the Street Corn:
  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (optional)
  • Salt and pepper to taste
  • For the Creamy Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon Tajín seasoning (or chili powder)
  • 1 teaspoon garlic powder
  • Salt to taste
  • For Serving:
  • 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Additional Cotija cheese
  • Tortilla chips (optional)

Instructions

  1. Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
  2. In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt. Refrigerate until ready to serve.
  3. Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F. Remove to a plate, rest for 5 minutes, then slice or dice.
  5. In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until charred and golden. Remove from heat and let cool slightly.
  6. In a bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
  7. Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.

Notes

  • Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
  • Fresh corn off the cob gives the best char and flavor when available.
  • Store components separately in airtight containers for up to 4 days for best meal prep results.
  • For dairy-free version, use dairy-free mayo and omit cheese.

Nutrition

Find it online: https://www.benefitiany.com/street-corn-chicken-rice-bowl-recipe/