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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.6 from 131 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl combining perfectly spiced and seared chicken with charred street-style corn, topped with creamy sauce, fresh avocado, and tangy lime for a satisfying and easy meal.

Ingredients

Scale

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

For the Street Corn:

  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (optional)
  • Salt and pepper to taste

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon Tajín seasoning (or chili powder)
  • 1 teaspoon garlic powder
  • Salt to taste

For Serving:

  • 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Additional Cotija cheese
  • Tortilla chips (optional)

Instructions

  1. Cook the Rice: Prepare the rice according to package instructions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep the rice warm for serving.
  2. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning (or chili powder), garlic powder, and salt. Refrigerate until ready to serve.
  3. Season the Chicken: Pat the chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
  4. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side until the internal temperature reaches 165°F. Remove from skillet, let rest for 5 minutes, then slice or dice the chicken.
  5. Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook for 5-8 minutes, stirring occasionally, until the corn is charred and golden. Remove from heat and let cool slightly.
  6. Prepare the Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, red onion, and minced jalapeño if using. Mix well and season with salt and pepper to taste.
  7. Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and additional Cotija cheese. Drizzle with the prepared creamy sauce and serve with lime wedges and optional tortilla chips.

Notes

  • Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
  • Fresh corn off the cob gives the best char and flavor when available.
  • Store components separately in airtight containers for up to 4 days for best meal prep results.
  • For dairy-free version, use dairy-free mayonnaise and omit cheese.

Keywords: street corn, chicken rice bowl, Mexican-inspired, charred corn, creamy sauce, easy dinner, one skillet meal

Find it online: https://spatulaqueen.com/street-corn-chicken-rice-bowl-recipe/