Flavorful Street Corn Chicken Rice Bowls
Make vibrant and delicious Street Corn Chicken Rice Bowls! This easy recipe features seasoned chicken, cilantro-lime rice, and a creamy, cheesy Mexican street corn topping.
Ingredients
(Based on 1x column, assumes 2-4 servings)
For the Chicken:
- ▢ 2 large chicken breasts, diced (approx. 1 lb)
- ▢ 1 tbsp olive oil
- ▢ 1 tsp chili powder
- ▢ 1 tsp smoked paprika
- ▢ 1/2 tsp garlic powder
- ▢ 1/2 tsp cumin
- ▢ Salt and pepper to taste
For the Rice:
- ▢ 1 cup long-grain rice, cooked per package (yields ~2-3 cups cooked)
- ▢ Juice of 1 lime
- ▢ 2 tbsp chopped fresh cilantro
For the Street Corn:
- ▢ 2 cups corn kernels (fresh, frozen-thawed, or canned-drained)
- ▢ 1/4 cup mayonnaise
- ▢ 1/4 cup crumbled cotija cheese (or feta)
- ▢ 1/2 tsp chili powder
- ▢ Juice of 1 lime
- ▢ Salt to taste
Optional Toppings:
- ▢ Diced avocado
- ▢ Chopped tomatoes
- ▢ Sliced jalapeños
- ▢ Extra cotija cheese
- ▢ Extra fresh cilantro
Instructions
1. Prepare and Cook the Chicken:
- Dice the chicken breasts into bite-sized pieces.
- In a medium bowl, toss the diced chicken with the chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until browned on all sides and fully cooked through, about 5-7 minutes. Remove from skillet and set aside.
2. Cook and Flavor the Rice:
- If you haven’t already, cook the long-grain rice according to package instructions.
- Once the rice is cooked and while it’s still warm, fluff it thoroughly with a fork. Stir in the juice of 1 lime and the 2 tablespoons of chopped fresh cilantro until well combined. Keep covered to stay warm.
3. Make the Street Corn Mixture:
- In a medium bowl, combine the corn kernels (ensure thawed if frozen, drained if canned), mayonnaise, crumbled cotija cheese, 1/2 teaspoon chili powder, juice of 1 lime, and a pinch of salt.
- Mix well until all the corn kernels are evenly coated in the creamy, cheesy mixture. Taste and adjust salt or lime juice if needed.
4. Assemble the Bowls:
- Divide the warm cilantro-lime rice evenly among your serving bowls to create the base.
- Top the rice with the cooked seasoned chicken pieces.
- Add a generous scoop of the street corn mixture alongside or over the chicken and rice.
5. Add Toppings and Serve:
- Add any optional toppings you desire – diced avocado, chopped tomatoes, sliced jalapeños, or an extra sprinkle of cotija cheese really elevate the bowl!
- Garnish with a bit more fresh cilantro, if desired.
- Serve the Street Corn Chicken Rice Bowls immediately while the chicken and rice are warm.