Street Corn Chicken Rice Bowl recipe
If you’re craving a meal that’s bursting with flavor, easy to whip up, and feels like a little fiesta in a bowl, you’re in the right place. Today, I’m sharing my Street Corn Chicken Rice Bowl recipe. It’s a mash-up of juicy, seasoned chicken, creamy street corn vibes, and fluffy rice—all tied together with a sprinkle of freshness.
Equipment
- Skillet
- Small bowl
- Knife and cutting board
- Measuring Spoons and Cups
- Fork or spoon
- Optional
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts or thighs (your pick!)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping
- 2 cups corn kernels fresh, frozen, or canned—whatever’s handy
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice fresh is best!
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika optional, but so good
- 1/3 cup crumbled cotija cheese feta works too
- 2 tablespoons chopped cilantro
For the Rice Base
- 2 cups cooked rice white, brown, or even cauliflower rice if you’re feeling fancy
- 1 tablespoon lime juice
- Salt to taste
Optional Toppings
- Sliced avocado
- Chopped green onions
- Extra lime wedges
- Hot sauce or salsa
Instructions
Step 1: Cook the Chicken
- Start by seasoning your chicken. Grab a small bowl and mix the chili powder, cumin, garlic powder, salt, and pepper. Rub that spice mix all over your chicken pieces—don’t be shy, get it in there! Heat up your olive oil in a skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 6-8 minutes per side, depending on thickness. You want it golden and cooked through (internal temp should hit 165°F if you’ve got a thermometer). Once it’s done, let it rest for 5 minutes, then slice or chop it into bite-sized pieces.
Step 2: Whip Up the Street Corn
- While the chicken’s doing its thing, let’s tackle the corn. If you’re using fresh corn, cut it off the cob. Frozen? Just thaw it quick. Canned? Drain it well. Melt the butter in a skillet over medium heat, then toss in the corn. Cook it for about 5 minutes, stirring now and then, until it gets a little golden and toasty. Turn off the heat and stir in the mayo, sour cream, lime juice, chili powder, and smoked paprika. Mix it up until everything’s creamy and coated. Sprinkle in the cotija cheese and cilantro, give it a quick stir, and set it aside.
Step 3: Prep the Rice
- Your rice should be cooked by now (pro tip: start it before the chicken if you’re making it fresh). Fluff it with a fork, then stir in the lime juice and a pinch of salt. This little touch makes the rice pop and ties all the flavors together.
Step 4: Assemble Your Bowls
- Time to build! Grab four bowls and divide the rice evenly between them. Layer on the sliced chicken next, then spoon that creamy street corn mix over the top. Want to make it pretty? Add some avocado slices, a sprinkle of green onions, or a drizzle of hot sauce. Squeeze a little extra lime juice over everything for that zesty kick. That’s it—you’re ready to eat!