Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying Mexican-inspired meal that combines tender, spiced chicken with smoky charred corn, creamy street corn sauce, and fluffy rice. Perfect for a quick weeknight dinner or meal prep, this dish delivers vibrant flavors and a hearty balance of protein, carbs, and fats.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice Bowl
- 3 cups cooked white or brown rice
- 2 cups corn kernels, fresh or frozen
- 2 tablespoons butter
For the Street Corn Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For Topping
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Season the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated to ensure each piece is flavorful.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Prepare the Corn: In the same skillet, melt the butter and add the corn kernels. Cook for 4 to 5 minutes until the corn is heated through and develops a light char for that smoky street corn flavor.
- Make the Street Corn Sauce: Combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt in a small bowl. Stir well until smooth and creamy, which will add tang and spice to the bowl.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each with the cooked chicken and charred corn. Drizzle generously with the street corn sauce, then sprinkle with crumbled cotija cheese and chopped cilantro for freshness.
- Serve: Add lime wedges on the side for an extra citrusy squeeze just before eating, enhancing all the vibrant flavors in the bowl.
Notes
- This bowl is excellent for meal prep and keeps well refrigerated for up to four days.
- For a lighter alternative, substitute Greek yogurt for the sour cream in the street corn sauce.
- Grilled chicken can be used instead of skillet-cooked for added smoky flavor.
