Description
Street Corn Chicken Rice Bowl offers a vibrant and flavorful meal, with tender, seasoned chicken, smoky street corn, and fluffy rice, all combined into one satisfying bowl. The combination of juicy chicken, sweet and smoky corn, and creamy sauce creates a perfect balance of textures and flavors—savory, sweet, and creamy with every bite. This dish is easily customizable: add toppings like avocado, jalapeños, or cilantro, or swap the chicken for beef, shrimp, or tofu. For extra flavor, drizzle with a squeeze of lime or a dollop of sour cream, and sprinkle with cheese or chili powder. Try making this Street Corn Chicken Rice Bowl for a hearty and delicious meal, and don’t forget to share your creations on social media!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon lime juice
- Salt and pepper, to taste
For the Street Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- ¼ cup cotija cheese, crumbled (or feta as a substitute)
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
- 1 tablespoon butter or olive oil
- Salt, to taste
For the Lime Crema:
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Extra cotija cheese (optional)
Instructions
Step 1: Prepare the Chicken
- Season the Chicken: In a small bowl, mix the olive oil, chili powder, smoked paprika, garlic powder, cumin, lime juice, salt, and pepper. Coat the chicken breasts in this mixture, making sure they’re evenly covered.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, until they are fully cooked through and have reached an internal temperature of 165°F (75°C).
- Rest the Chicken: Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly.
Step 2: Prepare the Street Corn
- Cook the Corn: In a large pan, heat the olive oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, until the corn is lightly charred.
- Season the Corn: Once the corn is charred, add chili powder, lime juice, and a pinch of salt. Stir to combine.
- Add the Mayo and Cheese: Remove the corn from heat and stir in the mayonnaise. Sprinkle crumbled cotija cheese over the corn and mix. Set aside.
Step 3: Cook the Rice
- Cook the Rice: In a medium saucepan, heat the butter or olive oil over medium heat. Add the rice and cook for 2-3 minutes, stirring occasionally, until lightly toasted.
- Add Broth and Simmer: Pour in the chicken broth (or water) and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Step 4: Make the Lime Crema
- Mix the Lime Crema: In a small bowl, combine the sour cream (or Greek yogurt), lime juice, mayonnaise, salt, and pepper. Stir until smooth and creamy. Adjust the seasoning if needed.
Step 5: Assemble the Rice Bowl
- Layer the Ingredients: In each bowl, add a generous scoop of rice as the base. Top with sliced grilled chicken and the street corn mixture.
- Drizzle the Crema: Spoon a drizzle of lime crema over the top, ensuring it coats the chicken and corn.
- Garnish: Sprinkle with fresh cilantro and additional cotija cheese if desired. Serve with lime wedges on the side for extra zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 500-550 calories
- Fat: 15g
- Carbohydrates: 50g
- Protein: 35g