If you’re looking to shake up your dinner routine with a dish that’s bursting with vibrant flavors, look no further than this Street Corn Chicken Rice Bowl recipe.
Inspired by the zesty and smoky flavors of Mexican street food, this dish combines juicy marinated chicken, creamy street corn topping, and zesty cilantro-lime rice into one irresistible bowl. The best part? It’s easy to make and ready in just 40 minutes, making it perfect for busy weeknights or casual gatherings.
Let’s dive into how you can bring this delicious recipe to life in your own kitchen.
The Star of the Dish: Marinated Chicken
The key to tender and flavorful chicken lies in the marinade. Start by combining olive oil with a blend of chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. These spices work together to create a smoky and slightly spicy flavor profile that pairs beautifully with the other components of the dish. Dice your chicken into bite-sized pieces, toss it in the marinade, and let it rest in the refrigerator for 15–30 minutes while you prepare the other ingredients. This step ensures the chicken absorbs all those wonderful flavors.
The Showstopper: Street Corn Topping
Street corn is a beloved Mexican dish that’s traditionally served on the cob with a coating of creamy, tangy, and spicy toppings. For this recipe, we’re transforming it into a topping that’s perfect for rice bowls. Start by charring corn kernels in a skillet to bring out their natural sweetness and add a smoky depth. Then mix the charred corn with mayonnaise, sour cream or Greek yogurt, crumbled cotija or feta cheese, chili powder, lime juice, and fresh cilantro. This creamy, citrusy mixture is packed with bold flavors and adds a delightful contrast to the savory chicken.
The Foundation: Cilantro-Lime Rice
Rice serves as the base of this dish, and we’re giving it a flavor upgrade by tossing it with butter or olive oil, lime juice, and fresh cilantro. The result is a fragrant and zesty rice that ties all the elements of the bowl together. Whether you prefer white or brown rice, this simple preparation method ensures your rice is anything but boring.
Optional Toppings: Customize Your Bowl
One of the best things about rice bowls is their versatility. You can easily customize your bowl with optional toppings to suit your taste. Add creamy diced avocado for richness, sliced jalapeños for heat, extra lime wedges for brightness, or a drizzle of hot sauce for an extra kick. These toppings not only enhance the flavor but also add texture and visual appeal to your bowl.
Step-by-Step Instructions
- Marinate the Chicken
In a mixing bowl, combine olive oil and spices (chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper). Add diced chicken and toss to coat evenly. Cover and refrigerate for 15–30 minutes. - Prepare the Street Corn Topping
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and let cool. In a mixing bowl, combine charred corn with mayonnaise, sour cream or Greek yogurt, cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside. - Cook the Chicken
Heat a large skillet over medium-high heat. Add marinated chicken and cook for 4–5 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove from heat and let rest for 5 minutes. - Prepare the Rice
In a large bowl, toss cooked rice with butter or olive oil, lime juice, and cilantro until well combined. Adjust seasoning with salt if needed. - Assemble the Bowls
Divide cilantro-lime rice among four bowls. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, extra lime wedges, or hot sauce.
Nutrition Information
Each serving of this Street Corn Chicken Rice Bowl contains approximately:
- Calories: 480 kcal
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
Why You’ll Love This Recipe
This recipe is not only delicious but also incredibly adaptable. You can swap out ingredients based on what you have on hand or experiment with different spices to make it your own. Plus, it’s a balanced meal that combines protein, carbs, healthy fats, and fiber—all in one bowl.
Whether you’re cooking for your family or hosting friends for dinner, these Street Corn Chicken Rice Bowls are sure to impress. They bring together bold flavors and comforting textures in a way that feels indulgent yet wholesome.
So grab your skillet and get ready to create a dish that’s guaranteed to become a new favorite in your home!
PrintStreet Corn Chicken Rice Bowl
This vibrant Street Corn Chicken Rice Bowl features tender marinated chicken, zesty cilantro lime rice, and a creamy, cheesy street corn topping. Fresh, flavorful, and easy to customize with toppings like avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, American
- Diet: High-Protein
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
1. In a mixing bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add diced chicken and toss to coat. Marinate 15–30 minutes in the fridge.
2. Char corn in 1 tbsp olive oil for 3–5 minutes. Remove from heat. In a bowl, mix charred corn, mayo, sour cream, cheese, chili powder, lime juice, and cilantro. Set aside.
3. Heat skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and cooked through (165°F/74°C). Let rest.
4. Toss cooked rice with butter, lime juice, and cilantro. Add salt to taste.
5. Assemble bowls: Add rice, chicken, street corn topping, and optional toppings like avocado or hot sauce.
Notes
Customize with your favorite toppings such as guacamole, shredded lettuce, or black beans.
For a lighter version, use Greek yogurt in place of sour cream.
Meal prep-friendly: store chicken, rice, and corn separately and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg
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