Description
This Street Corn Chicken Rice Bowl is a flavorful and easy-to-make meal combining juicy, spiced chicken with zesty cilantro lime rice and creamy, charred street corn topped with cotija cheese. Perfect for a quick weeknight dinner, it brings together smoky, tangy, and fresh elements in a satisfying bowl.
Ingredients
Scale
Chicken
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
Rice
- 1 cup long-grain rice (cooked per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Toppings (Optional)
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
- Season the Chicken: In a bowl, toss the diced chicken breasts with chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and olive oil until the chicken pieces are evenly coated with the spices and oil.
- Cook the Chicken: Heat a skillet over medium heat and sear the seasoned chicken pieces until they are golden brown and cooked through, which should take about 6-8 minutes. Stir occasionally to ensure even cooking.
- Prepare the Rice: Cook the long-grain rice according to the package instructions. Once cooked, fluff the rice and stir in the juice of one lime and chopped fresh cilantro to add a fresh, zesty flavor.
- Char the Corn: In the same or a separate skillet, sauté the corn kernels over medium-high heat until they are slightly charred and caramelized, which should take about 5-7 minutes. Remove from heat and mix the charred corn with mayonnaise, crumbled cotija cheese, chili powder, lime juice, and salt to taste, creating a creamy, tangy street corn mixture.
- Assemble the Bowl: In serving bowls, layer the cilantro lime rice first, then top with the spiced chicken pieces, followed by a generous helping of the creamy street corn mixture. Add your favorite toppings such as diced avocado, chopped tomatoes, sliced jalapeños, and extra cotija cheese. Serve warm for a delicious and satisfying meal.
Notes
- You can use fresh, frozen, or canned corn for convenience; just be sure to drain canned corn well.
- Adjust chili powder amounts to suit your preferred level of spiciness.
- Substitute cotija cheese with feta if cotija is unavailable.
- Leftover bowls can be refrigerated and reheated for a quick meal the next day.
- Add a dollop of sour cream or a drizzle of hot sauce to enhance flavors even more.
