Print

Street Corn Chicken Rice Bowl

Close-up of a yellow bowl filled with the Flavor: Street Corn Chicken Rice Bowl, topped with sliced seasoned chicken and cotija cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a flavorful chicken and rice bowl inspired by Mexican street corn, featuring seasoned chicken, creamy corn topping, and cilantro-lime rice.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup frozen or fresh corn kernels
  • 1/4 cup mayonnaise or Mexican crema
  • 2 tablespoons crumbled cotija cheese
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder (for topping)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges for serving

Instructions

  1. Season the chicken: Rub the chicken pieces with olive oil, chili powder, cumin, salt, and pepper.
  2. Cook the chicken: Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-8 minutes per side. Let the chicken rest for 5 minutes, then slice or shred it.
  3. Prepare the corn topping: In a small bowl, combine the corn kernels, mayonnaise or crema, cotija cheese, and lime juice. If using frozen corn, briefly cook it first until tender.
  4. Prepare the rice: If using plain rice, mix in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped cilantro.
  5. Assemble the bowls: Divide the rice among four bowls. Top the rice with the cooked chicken.
  6. Add the street corn mixture over the chicken.
  7. Garnish each bowl with extra chopped cilantro, a sprinkle of chili powder, and a jalapeño slice if desired. Serve immediately with lime wedges.

Notes

  • For a smoky flavor, use smoked paprika instead of regular chili powder on the chicken.
  • You can substitute feta cheese for cotija cheese if cotija is unavailable.
  • To make this dish ahead, cook the chicken and rice separately and store them in the refrigerator. Prepare the corn topping just before serving.

Nutrition

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