Flavor-Packed Street Corn Chicken Rice Bowl
A quick and delicious Mexican street corn bowl with juicy spiced chicken, creamy corn, and fluffy rice. This easy weeknight dinner is ready in just 25 minutes and packed with bold, Southwest-inspired flavors. Perfect for meal prep or a family-friendly meal!
Ingredients
- 2 boneless skinless chicken breasts, diced1 tablespoon olive oil1 teaspoon chili powder½ teaspoon cumin½ teaspoon garlic powder½ teaspoon smoked paprikaSalt and pepper to taste
- For the Street Corn
- 2 cups corn kernels fresh, canned, or frozen¼ cup mayonnaise¼ cup sour cream or Greek yogurt½ teaspoon chili powder½ teaspoon lime juice¼ cup crumbled cotija or feta cheese2 tablespoons chopped fresh cilantro
- For the Bowl
- 2 cups cooked rice white, brown, or cilantro-lime rice½ avocado, slicedLime wedges for servingExtra cilantro and cheese for garnish
Instructions
- For the chicken, toss the diced pieces with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Heat a pan over medium heat and cook the chicken for 6 to 8 minutes until golden and fully cooked. Remove from heat and set aside.
- In the same pan, add the corn and cook for 3 to 4 minutes until slightly charred. Transfer to a bowl and mix with mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and chopped cilantro. Stir until well combined.
- To assemble the bowls, divide the cooked rice into serving bowls. Top with the cooked chicken and street corn mixture.
- Garnish with sliced avocado, extra cheese, fresh cilantro, and a squeeze of lime. Serve warm and enjoy.
Notes
Make it spicy: Add jalapeños or a drizzle of hot sauce.
Swap the cheese: Use feta, Parmesan, or omit for a dairy-free version.
Make it even easier: Use rotisserie chicken instead of cooking from scratch.
Swap the cheese: Use feta, Parmesan, or omit for a dairy-free version.
Make it even easier: Use rotisserie chicken instead of cooking from scratch.