Description
This Street Corn Chicken Rice Bowl combines smoky, spiced chicken with charred street-style corn and a creamy lime sauce, served over fluffy rice. A vibrant and satisfying dish that brings together fresh ingredients and bold flavors for a quick and delicious meal perfect for any night of the week.
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
- Cook Rice: Prepare the rice according to package directions. For an extra flavor boost, stir in chopped cilantro and fresh lime juice after cooking. Keep the rice warm until assembly.
- Make Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to serve to allow flavors to meld.
- Season Chicken: Pat chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to infuse a smoky, spicy flavor.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice or dice the chicken.
- Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook, stirring occasionally, for 5-8 minutes until the corn is golden and slightly charred. Remove from heat and allow to cool slightly.
- Prepare Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, finely diced red onion, and minced jalapeño if using. Mix well, then season with salt and pepper to taste.
- Assemble Bowls: Divide the warm rice evenly into 4 bowls. Top each bowl with a generous serving of sliced chicken and a scoop of the street corn mixture. Garnish with sliced avocado, extra fresh cilantro, Cotija cheese, and drizzle the creamy sauce over the top. Serve each bowl with lime wedges on the side for squeezing.
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 a dairy-free version, use dairy-free mayonnaise and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-American
Keywords: Street Corn, Chicken Rice Bowl, Mexican Inspired Meal, Charred Corn, Creamy Sauce, One-Pan Dinner, Easy Dinner Bowl
