Here’s a Street Corn Chicken Rice Bowl recipe that’s packed with flavor, easy to prep, and perfect for a weeknight dinner or meal prep!
🌽 STREET CORN CHICKEN RICE BOWL
🕒 Prep Time: 20 mins | Cook Time: 20 mins | Serves: 4
🛒 Ingredients:
For the Chicken:
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1 lb (450g) boneless skinless chicken thighs or breasts, diced
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2 tbsp olive oil
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1 tsp chili powder
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1 tsp cumin
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1/2 tsp paprika
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1/2 tsp garlic powder
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Salt & pepper to taste
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Juice of 1 lime
For the Street Corn:
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2 cups corn (fresh, frozen, or canned – grilled if possible)
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1/4 cup mayo or Mexican crema
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1/4 cup cotija or feta cheese, crumbled
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1/2 tsp chili powder
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1 tbsp chopped cilantro
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Juice of 1/2 lime
For the Bowl:
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2 cups cooked rice (white, brown, or cilantro-lime rice)
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1 avocado, sliced or diced
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1/4 cup red onion, finely diced
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Optional toppings: extra cheese, jalapeños, hot sauce, lime wedges
👩🍳 Instructions:
1. Marinate and Cook Chicken:
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In a bowl, mix olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
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Toss chicken pieces in marinade and let sit for at least 15 minutes (longer if you can).
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Heat a skillet over medium-high heat, add marinated chicken, and cook until browned and cooked through (about 6–8 minutes).
2. Prepare Street Corn:
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In a bowl, mix the cooked corn with mayo or crema, cheese, chili powder, lime juice, and cilantro. Adjust seasoning to taste.
3. Assemble Bowls:
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Divide rice among 4 bowls.
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Top with cooked chicken, street corn mixture, avocado, red onion, and any additional toppings you like.
🔥 Tips:
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Add a drizzle of chipotle mayo or a sprinkle of Tajín for an extra flavor boost.
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Use grilled corn on the cob for a smoky, authentic taste.
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Want it spicier? Toss in diced jalapeños or your favorite hot sauce.