Street Corn Chicken Rice Bowl
A vibrant blend of tender chicken, smoky spices, and sweet corn over rice, complemented by a creamy sauce for a delicious meal experience.
Servings: 4 servings
Calories: 675kcal
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon oregano
- to taste Salt and pepper
For the Street Corn
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 0.25 cup mayonnaise
- 2 tablespoons sour cream
- 0.25 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup red onion, finely diced
- 1 jalapeño, minced optional
- to taste Salt and pepper
For the Creamy Sauce
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- to taste Salt
For Serving
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- to taste Sliced avocado
- to taste Fresh cilantro
- to taste Lime wedges
- to taste Additional Cotija cheese
- optional Tortilla chips for crunch
Instructions
Cooking the Rice
- Cook the rice according to package instructions. If using cilantro-lime rice, fold in chopped cilantro and lime juice after cooking, then keep warm.
Making the Creamy Sauce
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, Tajín, garlic powder, and a pinch of salt. Refrigerate until it’s time to serve.
Preparing the Chicken
- Season each chicken piece generously with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken, cooking for 6-8 minutes on each side until the internal temperature reaches 165°F. Remove from skillet and let rest for about 5 minutes before slicing.
Cooking the Street Corn
- In the same skillet, add olive oil over high heat. Toss in the corn kernels, cooking for 5-8 minutes until charred and golden. Remove from heat and let cool.
- In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and diced jalapeño (if using). Season with salt and pepper to taste.
Assembling the Bowls
- Divide the rice among four bowls, topping each with sliced chicken and a generous scoop of the street corn mixture.
- Add sliced avocado, extra cilantro, and Cotija cheese on top. Drizzle with the creamy sauce and serve with lime wedges.
Notes
Enhance the dish by adding more jalapeños or hot sauce for heat. Fresh herbs can add an unexpected twist. Consider toasting the spices before adding the chicken for deeper flavor. This recipe can easily be made with different proteins like shrimp or tofu.