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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl brings together the smoky flavors of Mexican street corn with juicy grilled chicken and lime-infused rice for a fresh and vibrant meal. Ideal for any occasion, this bowl is easy to make, highly customizable, and perfect for meal prepping or serving as a quick weeknight dinner. Packed with flavor, this dish combines the sweetness of charred corn, the richness of seasoned chicken, and zesty rice for a mouthwatering experience.

Ingredients

For the 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

For the Rice:

1 cup long-grain rice (cooked as per package instructions)

Juice of 1 lime

2 tbsp chopped fresh cilantro

For the Street Corn:

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

Optional Toppings:

Diced avocado

Chopped tomatoes

Sliced jalapeños

Extra cotija cheese

Instructions

  • Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes, until browned and fully cooked. Set aside.

  • Cook the Rice: Prepare rice according to the package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

  • Make the Street Corn: In a bowl, mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt until well combined.

  • Assemble the Bowls: Divide the rice among bowls, top with chicken and a generous scoop of street corn. Add optional toppings like avocado, tomatoes, or jalapeños for extra flavor.

Notes

  • For a spicier version, add extra chili powder, cayenne, or hot sauce.

  • This dish can be made vegetarian by substituting the chicken with grilled vegetables or black beans.

  • If you prefer a cheesy twist, stir in shredded cheese into the rice for a creamy texture.

  • Store the components separately in airtight containers in the fridge for up to 3 days.

Find it online: https://thefamilycooking.com/street-corn-chicken-rice-bowl-2/