Save This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed meal that brings together juicy seasoned chicken, charred Mexican street corn, and fluffy rice. Finished with a creamy tajín-lime sauce, it is an easy and satisfying option for weeknight dinners or healthy meal prep.
Save The combination of warm, seasoned chicken and the chilled, creamy corn salad creates a delicious contrast in every bite. Whether you are looking for a fresh summer dish or a comforting bowl of grains and protein, this recipe delivers on both taste and nutrition.
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, 1/2 teaspoon dried oregano, salt and pepper.
- 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 chopped fresh cilantro, 1/4 cup finely diced red onion, 1 minced jalapeño (optional), salt and pepper.
- For the Creamy Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon Tajín seasoning, 1 teaspoon garlic powder, salt.
- For Serving: 3 cups cooked rice (jasmine, brown, or cilantro-lime), sliced avocado, fresh cilantro, lime wedges, extra Cotija cheese, and optional tortilla chips.
Instructions
- Step 1
- Cook the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and a squeeze of lime juice after cooking. Keep warm.
- Step 2
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt for the creamy sauce. Refrigerate until ready to serve.
- Step 3
- Pat the chicken dry and season both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
- Step 4
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove to a plate, let rest 5 minutes, then slice or dice.
- Step 5
- In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook, stirring occasionally, for 5–8 minutes until charred and golden. Remove from heat and let cool slightly.
- Step 6
- In a medium bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
- Step 7
- To assemble, divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges and tortilla chips, if desired.
Zusatztipps für die Zubereitung
For the best flavor and char, try using fresh corn cut straight off the cob. If you are in a rush, a great shortcut is to use a store-bought rotisserie chicken instead of seasoning and pan-searing your own chicken.
Varianten und Anpassungen
To make this recipe dairy-free, use a dairy-free mayonnaise and omit the Cotija cheese entirely. You can also boost the protein and fiber content by adding a scoop of black beans or some freshly diced tomatoes to the bowl.
Serviervorschläge
Divide the ingredients into four equal portions and serve in deep bowls. Garnish with plenty of fresh cilantro and lime wedges for an extra burst of acidity. For a fun texture contrast, serve with a handful of crunchy tortilla chips on the side.
Save Enjoy this delicious and colorful Street Corn Chicken Rice Bowl whenever you need a meal that is as nutritious as it is flavorful. It is a fantastic way to enjoy the classic tastes of Mexican street food in a convenient, modern bowl format.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Thaw and pat dry before charring in the skillet for 5-8 minutes to achieve those golden, slightly crispy edges that mimic authentic street corn.
- → What's the best rice to use?
Jasmine or basmati rice pair beautifully. For extra flavor, make cilantro-lime rice by stirring fresh chopped cilantro and lime juice into warm cooked rice before assembling.
- → How long does this keep for meal prep?
Store components separately in airtight containers for up to 4 days. Keep rice, chicken, corn mixture, and sauce in separate containers and assemble when ready to eat for best texture.
- → Can I make this dairy-free?
Absolutely. Use dairy-free mayonnaise and sour cream alternatives, and omit the Cotija cheese. The spices and lime provide plenty of flavor even without dairy components.
- → What other toppings work well?
Black beans, diced tomatoes, pickled red onions, or sliced radishes add great variety. A scoop of guacamole or sliced avocado adds creaminess while extra jalapeño brings more heat.
- → Can I grill the chicken instead?
Grilling works wonderfully. Season chicken as directed and grill over medium-high heat for 6-8 minutes per side until internal temperature reaches 165°F. The smoky grill flavor complements the street corn perfectly.