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Street Corn Chicken And Rice Bowl

Street Corn Chicken and Rice Bowl

This Street Corn Chicken and Rice Bowl combines juicy chili-seasoned chicken, creamy elote-style corn, and zesty cilantro-lime rice for an easy, high-protein weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, sliced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 lime, juiced
Street Corn
  • 2 cups frozen or canned corn, drained
  • 1 tbsp butter
  • 2 tbsp mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 tbsp lime juice
  • 2 tbsp crumbled cotija or feta cheese
  • 2 tbsp chopped fresh cilantro
Rice
  • 2 cups cooked white or jasmine rice
  • 1 tbsp lime juice
  • 1/4 cup chopped fresh cilantro
  • salt, to taste
Optional Toppings
  • diced avocado
  • extra crumbled cotija cheese
  • fresh jalapeño slices
  • hot sauce

Equipment

  • Skillet
  • Saucepan
  • Mixing bowl
  • Cutting Board
  • Chef's Knife

Method
 

  1. In a medium bowl, combine sliced chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Toss well and let marinate for about 5 minutes while you prepare the other components.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned on the outside and cooked through. Transfer the chicken to a plate and keep warm.
  3. In the same skillet, add the butter and corn. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until the corn is heated through and lightly charred in spots.
  4. Reduce the heat to low. Stir in the mayonnaise, sour cream or Greek yogurt, minced garlic, chili powder, smoked paprika, lime juice, crumbled cotija or feta, and chopped cilantro. Mix until the corn is creamy and evenly coated, then remove from the heat.
  5. In a separate bowl, combine the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Fluff with a fork until the rice is fragrant and evenly seasoned.
  6. Assemble the bowls by dividing the cilantro-lime rice among four bowls. Top each with a portion of the cooked chicken and a generous scoop of creamy street corn. Garnish with avocado, extra cotija, jalapeño slices, and hot sauce if desired, then serve immediately.

Notes

For extra smoky flavor, grill the chicken instead of pan-searing it, or use fire-roasted corn. This bowl also works well for meal prep—store the components separately and assemble just before serving.