Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is packed with bold flavors and textures. It features tender, seasoned chicken, zesty Mexican street corn, and a bed of fluffy rice, all topped with a creamy, spiced dressing. Perfect for a hearty lunch or dinner that brings the flavors of Mexican street corn to a filling bowl.

Ingredients:

For the Chicken:

1 lb chicken breast, diced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper, to taste

For the Street Corn:

1 1/2 cups corn kernels (fresh, canned, or frozen)

1 tablespoon butter

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1/2 teaspoon chili powder

1/4 cup cotija or feta cheese, crumbled

1 tablespoon fresh lime juice

1/4 cup fresh cilantro, chopped

For the Rice Bowl:

2 cups cooked rice (white, brown, or cilantro-lime rice)

Extra lime wedges, for serving

Directions:

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is cooked through and slightly golden. Remove from heat and set aside.

Make the Street Corn: In the same skillet, melt the butter over medium heat. Add the corn and sauté for 3-4 minutes until it’s slightly charred. In a bowl, mix the mayonnaise, sour cream, chili powder, cheese, lime juice, and cilantro. Add the cooked corn and stir until well combined.

Assemble the Bowl: Divide the cooked rice among bowls. Top with the seasoned chicken, a generous spoonful of the street corn mixture, and any extra cheese or cilantro, if desired. Serve with lime wedges for an extra squeeze of flavor.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 450 kcal per bowl | Servings: 4 bowls