Street Corn Chicken and Rice Bowls Recipe
These Street Corn Chicken and Rice Bowls combine tender, spiced chicken with creamy, charred street corn for a vibrant and flavorful meal. Perfectly seasoned and topped with fresh avocado, cilantro, and lime, this recipe delivers a deliciously balanced dish that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Inspired
Ingredients
Scale
Chicken Seasoning
- ½ tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
Chicken
- 1½ lbs chicken breasts (sliced thin)
- 2 tbsp olive oil
Street Corn Mixture
- 1 tbsp olive oil
- 4 cups fresh or frozen corn
- Dash of salt and pepper
- ¼ cup sour cream
- 2 tbsp mayonnaise
- ½ tsp chili powder
- ⅓ cup grated cotija cheese (plus more for topping)
To Serve
- 2 cups cooked rice
- Avocado slices
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the chicken seasoning: In a small dish, combine salt, cumin, chili powder, onion powder, garlic powder, and pepper. Sprinkle this spice mix evenly over both sides of the thinly sliced chicken breasts to infuse flavor.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, cooking in batches if necessary. Cook each side for 5-6 minutes until the chicken is well browned, charred in spots, and cooked through. Transfer the chicken to a cutting board, let it rest for a few minutes, and then slice into strips.
- Prepare the street corn: Using the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh or frozen corn along with a dash of salt and pepper. Sauté for several minutes, stirring occasionally, until the corn is charred around the edges, adding a smoky flavor.
- Mix the street corn salad: In a bowl, combine the charred corn with sour cream, mayonnaise, chili powder, and grated cotija cheese. Stir well to incorporate all ingredients into a creamy, flavorful mixture.
- Assemble the bowls: Divide the cooked rice evenly among serving bowls. Top each with generous portions of the street corn mixture and sliced chicken strips. Garnish with avocado slices, chopped cilantro, and extra cotija cheese. Serve with lime wedges on the side for squeezing over the bowls to add a fresh, tangy finish.
Notes
- You can use fresh or frozen corn depending on availability; frozen corn should be thawed for best results.
- For a spicier kick, add more chili powder or a pinch of cayenne pepper to the chicken seasoning or corn mixture.
- Substitute sour cream and mayonnaise with Greek yogurt for a lighter option.
- Rice can be white, brown, or any preferred variety to suit dietary needs.
- To keep chicken juicy, avoid overcooking and allow it to rest before slicing.
- This dish can be prepped ahead for meal prep—just keep components separate until serving.
Keywords: street corn, chicken bowl, rice bowl, Mexican inspired, easy dinner, quick recipe, charred corn, cotija cheese
