Description
This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish inspired by Mexican street corn. Juicy, seasoned chicken is served over a bed of fluffy rice and topped with creamy, zesty street corn salsa. It’s a satisfying, one-bowl meal perfect for weeknights or meal prep!
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Juice of 1 lime
For the Rice:
- 1 cup long-grain white rice (or brown rice)
- 2 cups water or chicken broth
- 1/2 tsp salt
- 1 tbsp butter or olive oil (optional)
For the Street Corn Salsa:
- 2 cups corn (grilled, roasted, or thawed frozen corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese (crumbled)
- 1/2 tsp chili powder
- 1 tbsp lime juice (freshly squeezed)
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Optional Toppings:
- Diced avocado
- Extra cilantro
- Lime wedges
- Hot sauce
Instructions
-
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil.
- Add the rice, salt, and butter (if using). Reduce the heat to low, cover, and simmer for 15 minutes (or follow your rice package instructions).
- Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
-
Prepare the Chicken:
- In a small bowl, mix the olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
- Coat the chicken breasts evenly with the spice mixture.
- Heat a skillet or grill pan over medium heat and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let the chicken rest for 5 minutes before slicing into strips or cubes.
-
Make the Street Corn Salsa:
- In a large bowl, combine the grilled or roasted corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and chopped cilantro. Stir well and season with salt and pepper to taste.
-
Assemble the Bowls:
- Divide the cooked rice between serving bowls.
- Top with sliced chicken and a generous scoop of street corn salsa.
- Add optional toppings such as diced avocado, extra cilantro, lime wedges, and a drizzle of hot sauce.
Notes
- Make it Spicy: Add a dash of hot sauce or sprinkle extra chili powder for heat.
- Meal Prep Friendly: Store the chicken, rice, and salsa separately in airtight containers. Reheat and assemble when ready to serve.
- Substitutions: Use quinoa or cauliflower rice for a lower-carb option.
- Protein Variations: Swap chicken with shrimp or black beans for a vegetarian version
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal (approx.)
- Sodium: 450mg
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g