If you’re a fan of bold flavors, quick meals, and dishes that bring a little fiesta to your kitchen, then you’re in for a treat! Today, we’re diving into the world of Mexican-inspired street food with this vibrant and satisfying Street Corn Chicken Rice Bowl.
It’s packed with juicy chicken, creamy dressing, and colorful toppings that will make your taste buds dance. Best of all? It’s ready in just 25 minutes!
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. It combines the savory goodness of seasoned chicken, the sweetness of corn, and the zesty kick of lime for a meal that’s both comforting and exciting. Plus, it’s customizable—add your favorite toppings or adjust the spice level to suit your preferences.
Let’s break it down step by step!
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious bowl for four servings:
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or even cauliflower rice work great)
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1/4 cup crumbled cotija cheese (or feta if you can’t find cotija)
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
For the creamy dressing:
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon paprika
Step-by-Step Instructions
1. Cook the Chicken
Start by seasoning the diced chicken with chili powder, salt, and pepper. Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, toss in the chicken pieces. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from heat and set aside.
2. Prepare the Creamy Dressing
While the chicken cooks, mix up the dressing. In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth. This dressing is the secret to that irresistible street corn flavor—it’s creamy, smoky, and just a little tangy.
3. Assemble Your Bowls
Now comes the fun part! Divide the cooked rice evenly among four bowls. On top of the rice, add equal portions of the cooked chicken and corn. Drizzle everything with that luscious creamy dressing.
4. Add the Finishing Touches
Sprinkle each bowl with crumbled cotija cheese and chopped cilantro for a burst of freshness and flavor. Don’t forget to serve each bowl with a lime wedge on the side—squeezing fresh lime juice over your bowl just before eating takes this dish to the next level.
Tips for Success
- Make it Spicy: If you love heat, add a pinch of cayenne pepper to the chicken seasoning or sprinkle some chili flakes on top.
- Go Veggie: Swap out the chicken for black beans or grilled veggies for a vegetarian version.
- Meal Prep Friendly: Cook everything ahead of time and store it in separate containers. Assemble your bowls when you’re ready to eat for an easy grab-and-go meal.
- Cheese Swap: Cotija cheese is traditional for Mexican street corn, but feta or even shredded cheddar can work in a pinch.
Why This Recipe Works
The beauty of this Street Corn Chicken Rice Bowl lies in its balance. The chili powder-seasoned chicken adds warmth and depth, while the corn brings sweetness. The creamy dressing ties everything together with its smoky richness, and the lime juice adds a zesty pop that brightens every bite. It’s a harmony of flavors and textures that will keep you coming back for more.
Final Thoughts
This Street Corn Chicken Rice Bowl is proof that you don’t need fancy ingredients or hours in the kitchen to create something truly special. It’s colorful, flavorful, and so easy to make that it might just become your new weeknight favorite.
So what are you waiting for? Grab your skillet, gather your ingredients, and bring a little taste of Mexican street food into your home tonight. Trust me—your taste buds will thank you!
Happy cooking!
Print
Street Corn Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Discover how simple and delicious it is to bring the flavours of a Mexican street food classic into your kitchen. This quick and hearty bowl features juicy seasoned chicken, sweet corn, fluffy rice, and a creamy tangy dressing, all topped with cotija cheese and fresh cilantro. A perfect 25-minute meal for any day of the week!
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups cooked rice
- 1 cup cooked corn kernels
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
DRESSING:
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon paprika
Instructions
Cook the Chicken:
Season the diced chicken with chili powder, salt, and pepper. In a skillet over medium-high heat, heat the olive oil, then add the chicken. Cook for 6–8 minutes or until golden brown and fully cooked. Remove from heat.
Prepare the Dressing:
In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
Assemble the Bowls:
Distribute the cooked rice among four bowls. Top each with an equal amount of chicken and corn. Drizzle with the creamy dressing.
Add Toppings:
Sprinkle each bowl with cotija cheese and chopped cilantro.
Serve:
Accompany each bowl with a wedge of lime to squeeze over the top just before eating.
Notes
You can substitute cotija cheese with feta if it’s unavailable.
Add chopped jalapeños or hot sauce for extra spice.
Great with grilled corn for a smoky flavor upgrade.
Use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 465 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
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