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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls
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Street Corn Chicken Rice Bowls are a flavorful, easy-to-make meal combining juicy seasoned chicken, smoky charred corn with a creamy dressing, fresh cilantro, and tangy lime over a bed of rice. Perfect for weeknights or gatherings, they offer bold flavors, vibrant colors, and balanced nutrition in under 30 minutes.

Ingredients

Scale

Chicken

  • 1 lb chicken breasts or thighs, trimmed
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste

Corn Mixture

  • 2 cups fresh or frozen corn kernels
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • Pinch of salt

Base and Garnishes

  • 3 cups cooked rice (white, brown, or jasmine)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled Cotija cheese
  • Lime wedges, for serving (optional)

Instructions

  1. Prepare the chicken: Season the chicken breasts or thighs with chili powder, cumin, salt, and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Let the chicken rest before slicing into bite-sized pieces to keep it juicy.
  2. Char the corn: While the chicken cooks, heat a separate pan or grill over medium-high heat. Cook the corn kernels until lightly charred in spots for smoky flavor, about 5-7 minutes. Toss the charred corn in a mixture of mayonnaise or Greek yogurt, lime juice, chili powder, and a pinch of salt for a creamy, zesty dressing.
  3. Cook the rice: Prepare your choice of rice (white, brown, or jasmine) according to package instructions. Fluff the rice with a fork once cooked and keep warm until assembly.
  4. Assemble the bowls: Divide the cooked rice into serving bowls as the base. Top with sliced chicken breasts or thighs, spoon the creamy street corn mixture over the chicken, then garnish with chopped cilantro and crumbled Cotija cheese. Serve with lime wedges if desired.

Notes

  • Marinate chicken ahead of time for extra flavor and juiciness—30 minutes to overnight.
  • Use fresh corn on the cob when in season for the best sweetness and texture.
  • Adjust chili powder and add fresh jalapeños for desired spice level.
  • Always rest the chicken after cooking to lock in moisture.
  • Cook chicken in a non-stick skillet for an even sear and easy cleanup.

Nutrition

Keywords: street corn, chicken, rice bowls, Mexican, quick meal, gluten free, weeknight dinner

Find it online: https://ninagourmet.com/street-corn-chicken-rice-bowls/