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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a fresh and satisfying meal featuring seasoned chicken, fluffy rice, sweet corn, and a creamy street corn topping with cheese, lime, and spices. It's an easy, flavor-packed dinner that's perfect for meal prep or busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch
Cuisine Mexican, Tex-Mex
Servings 4 people
Calories 580 kcal

Equipment

  • Large skillet or grill pan
  • Medium mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Small spoon or whisk
  • Serving bowls

Ingredients
  

For the Chicken

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice

For the Street Corn

  • 2 cups corn kernels fresh, frozen, or canned
  • 1 tablespoon butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese or feta cheese
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons chopped cilantro
  • Salt to taste

For the Rice Bowls

  • 3 cups cooked white rice or brown rice
  • 1 cup shredded romaine lettuce optional
  • 1/2 cup diced tomatoes
  • 1 avocado sliced or diced
  • 1/4 cup diced red onion
  • Lime wedges for serving
  • Extra cotija cheese for topping
  • Fresh cilantro for topping

Instructions
 

Step 1: Season the chicken

  • Add the chicken pieces to a bowl. Sprinkle with chili powder, garlic powder, cumin, smoked paprika, salt, and black pepper. Add lime juice and toss until the chicken is evenly coated.

Step 2: Cook the chicken

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F.

Step 3: Cook the corn

  • Remove the chicken from the skillet and set it aside. In the same skillet, add butter and corn. Cook for 4 to 5 minutes, stirring often, until the corn is warm and lightly golden in spots.

Step 4: Make the street corn mixture

  • Transfer the cooked corn to a mixing bowl. Add mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, cilantro, and a small pinch of salt. Stir until the corn is creamy and well coated.

Step 5: Warm the rice

  • Make sure the cooked rice is warm before building the bowls. If using leftover rice, reheat it with a small splash of water so it does not dry out.

Step 6: Build the bowls

  • Divide the rice among 4 bowls. Add cooked chicken, street corn mixture, lettuce, tomatoes, avocado, and red onion.

Step 7: Add toppings and serve

  • Finish with extra cotija cheese, cilantro, and a squeeze of fresh lime. Serve right away while the chicken and rice are warm.
Keyword Street Corn Chicken Rice Bowl