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Street Corn Chicken Rice Bowl Recipe

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★★★★★

5 from 118 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal featuring perfectly seasoned and pan-seared chicken, charred street-style corn mixed with creamy, tangy elements, and served over fluffy rice. Topped with avocado, fresh cilantro, and a zesty creamy sauce, it’s a delightful bowl that brings the taste of street corn into a wholesome, easy-to-make dinner.

Ingredients

Scale

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
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

For the Street Corn:

  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (optional)
  • Salt and pepper to taste

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon Tajín seasoning (or chili powder)
  • 1 teaspoon garlic powder
  • Salt to taste

For Serving:

  • 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Additional Cotija cheese
  • Tortilla chips (optional)

Instructions

  1. Cook the Rice: Prepare the rice according to the package instructions. For cilantro-lime variation, stir in fresh chopped cilantro and lime juice after cooking. Keep the rice warm until serving.
  2. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate this sauce until ready to serve to allow flavors to meld.
  3. Season the Chicken: Evenly coat both sides of the chicken breasts or thighs with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper for full flavor.
  4. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for about 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing or dicing to retain juices.
  5. Char the Corn: In the same skillet, add 1 tablespoon olive oil and heat over high. Add the corn kernels and cook, stirring occasionally, for 5-8 minutes until they develop a golden char and aroma. Remove from heat and allow to cool slightly.
  6. Prepare the Street Corn Mixture: In a mixing bowl, combine the charred corn with mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Mix thoroughly and season with salt and pepper to taste.
  7. Assemble the Bowls: Divide the warm rice into four bowls. Top each bowl with sliced chicken and a generous portion of the street corn mixture. Garnish with sliced avocado, extra fresh cilantro, and additional Cotija cheese. Drizzle with the creamy sauce prepared earlier and serve with lime wedges on the side.

Notes

  • Use rotisserie chicken as a quick shortcut to save about 15 minutes of cooking time without sacrificing flavor.
  • Fresh corn off the cob provides the best charred flavor and texture when available.
  • For meal prep, store the chicken, rice, and street corn mixture separately in airtight containers in the refrigerator for up to 4 days to maintain freshness.
  • For a dairy-free version, substitute with dairy-free mayonnaise and sour cream alternatives, and omit the Cotija cheese.

Keywords: street corn, chicken rice bowl, Mexican rice bowl, charred corn, creamy sauce, easy dinner, one bowl meal

Find it online: https://dishedbydana.com/street-corn-chicken-rice-bowl-recipe/