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Street Corn Chicken Rice Bowl

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A vibrant, flavorful meal combining the comfort of rice with the zing of street corn and savory chicken, perfect for a quick dinner or lunch.

Ingredients

  • 2 chicken breasts (boneless, skinless)
  • 1 tablespoon olive oil
  • 2 cups cooked white rice (or your preferred rice)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1/4 cup cotija cheese, crumbled (optional)
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lime juice (for corn)
  • 1 teaspoon smoked paprika (for corn)
  • 1 teaspoon cumin (for corn)

Instructions

  1. Start by cooking the rice according to package instructions if you haven’t done so already. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, chili powder, and smoked paprika.
  3. Cook the chicken for about 6-7 minutes per side, or until fully cooked through and golden brown on the outside. Let the chicken rest before slicing it thinly.
  4. In the same skillet, add the butter and let it melt over medium heat. Once melted, add the corn kernels and cook for 3-4 minutes until they start to slightly char. Stir in the garlic powder, cumin, smoked paprika, and lime juice. Season with salt and pepper to taste.
  5. In a small bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper to make the sauce.
  6. To assemble the bowls: start with a base of rice, add a portion of sliced chicken, top with the charred corn, drizzle with the sauce, and finish with a sprinkle of cotija cheese and fresh cilantro.

Notes

  • Check out the full list of ingredients and measurements in the recipe card below.
  • This recipe serves 4 people and takes about 15 minutes for prep and 20-25 minutes for cooking.
  • To store leftovers, keep rice, chicken, and corn in separate airtight containers. The rice and chicken last up to 3 days, while the corn is best within 2 days.
  • For a spicy kick, add diced jalapeños or hot sauce to the corn mixture.
  • If grilling, you can grill the corn for a smokier flavor.
  • For a vegetarian option, swap chicken for roasted vegetables or black beans.
  • Use a creamy avocado dressing or a tangy yogurt sauce as an alternative to the mayo sauce.

Nutrition

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