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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: A Flavor-Packed 30-Minute Meal

Enjoy a vibrant Street Corn Chicken Rice Bowl, blending flavors of Mexican street food in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts or Thighs Use thighs for more juiciness.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano
  • to taste Salt & Pepper
For the Corn Mixture
  • 2 cups Corn Kernels Fresh corn is best.
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1/2 cup Cotija Cheese Feta is a good substitute.
  • 2 tablespoons Lime Juice
  • 1/4 cup Fresh Cilantro
  • 1/4 cup Red Onion
  • 1 optional Jalapeño For added heat.
For the Rice Bowl
  • 2 cups Cooked Rice Jasmine or brown is best.
  • 1 medium Sliced Avocado
  • 1 optional Lime Wedges For serving.
  • 1 cup Tortilla Chips Optional, for crunch.

Equipment

  • Skillet
  • Mixing Bowl
  • Cooking Pot

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions, around 15-20 minutes, setting aside. For cilantro-lime rice, add chopped cilantro and lime juice after cooking.
  2. Prepare the sauce by whisking mayo, sour cream, lime juice, Tajín, garlic powder, and a pinch of salt in a medium bowl. Refrigerate until serving.
  3. Season the chicken with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper in a bowl.
  4. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes each side until golden and 165°F internal temperature.
  5. Char the corn in the same skillet, adding olive oil if necessary, for 5-8 minutes until golden.
  6. Combine charred corn with mayo, sour cream, Cotija, lime juice, chili powder, cilantro, red onion, and jalapeño. Season with salt and pepper.
  7. Assemble bowls with rice, topped with chicken and corn mixture, garnished with avocado, cilantro, and creamy sauce.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 260IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store components separately for up to 4 days or freeze unassembled components for 3 months.

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