Street Corn Chicken Rice Bowl Recipe
Easy, Vibrant, and Satisfying Street Corn Chicken Rice Bowl – Fluffy lime infused rice, charred corn, and well marinated chicken breast; a bowl filled with vibrant colors, textures and incredible flavors!
This Street Corn Chicken Rice Bowl is a fresh, healthy, and flavorful Mexican inspired dish. It combines cilantro lime rice, flavorful street corn, and tender chicken breast. These simple ingredients are combined to make a vibrant, hearty, and delicious meal. It makes a well-balanced meal for a busy weeknight dinner!
What ingredients do I need for this recipe?
For the Chicken :
Chicken breasts (skinless and boneless)
2 tablespoons olive oil
1 teaspoon chili powder; 1 teaspoon smoked paprika
½ teaspoon cumin; ½ teaspoon garlic powder
¼ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon black pepper
For the Street Corn Topping:
2 cups corn kernels
¼ cup mayonnaise; ¼ cup sour cream (sub with Greek yogurt); ½ cup crumbled feta cheese
1 teaspoon chili powder
Juice of 1 lime
2 tablespoons fresh cilantro (chopped)
For the Rice bowl:
2 cups cooked rice
1 tablespoon butter or olive oil
Juice of 1 lime
¼ cup fresh cilantro (chopped)
Optional Toppings for this Corn Chicken Rice:
Sliced jalapeno
Diced avocado
Lime wedges
Hot sauce
How to make this Delightful Street Corn Chicken Rice Bowl?
First, marinate the chicken breast. In a bowl, mix together the olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper. Place in the chicken breast and roll to coat on all sides. Then use plastic wrap to cover the bowl and place in the fridge for 15 to 30 minutes.
The second step is prepping the corn. Add 1 tablespoon of olive oil to a large skillet and heat it up over medium high heat. Add in the corn kernels and cook until it develops a light char (3 to 5 minutes). Place the charred corn in a mixing bowl and add in the mayo, sour cream, cheese, chili powder, cilantro and lime juice. Mix and set aside.
The third step is cooking the chicken. Place the marinated chicken in a large skillet preheated over medium high heat. Then cook each side for 4 to 5 minutes until crisp brown (inside temperature of 165 degrees F).
The fourth step is prepping the rice. Toss the cooked rice in a large bowl alongside the butter, cilantro and lime juice. Combine and taste to adjust the seasoning if needed.
Finally assemble the bowls (you can divide these ingredients among four bowls). Transfer the cilantro-lime rice to a bowl, top with the crispy chicken breast and corn. Garnish the bowl with sliced avocado, cilantro or sliced jalapeno. Enjoy you Corn Chicken Rice Bowl!
Helpful Tips and Variations:
How can I replace the chicken breast? Replace with chicken thighs, tenderloins, beef, pork or shrimp. You can also add grilled veggies for a vegetarian version of this recipe.
How can I replace the rice? You can use couscous, quinoa; roasted sweet or regular potatoes. You can also use some small shaped pasta like rotini or farfalle.
Can I add a sauce to this Corn Chicken Rice Bowl recipe? This recipe is healthy and delicious as it is, but you can definitely mix in a sauce of your choice. You can drizzle a creamy and tangy cilantro lime sauce on top of your corn chicken rice bowl. You can also use chipotle mayo, avocado crema, guacamole, tahini dressing or spicy sriracha sauce.
What other ingredients can I incorporate? You can include as many veggies as you like (roasted, grilled, or even raw). You can add in black beans, tomatoes, red onions, peas or grilled zucchini or eggplant. You can also tortilla chips or nuts for a bit of texture.
How can I store any leftovers? You can either separate the ingredients and store this recipe up to 4 days (reassemble when needed) or keep the leftovers combined and enjoy within 2 days. If you’re prepping ahead, just store components separately and combine before serving to keep it fresh and flavorful.
How can I serve this Street Corn Chicken Rice Bowl?
I prefer to serve this street corn chicken rice recipe in a wooden bowl topped with sliced avocado and chopped cilantro. You can also keep as it is or add in a sauce or a light homemade dressing. Or either you can pair this delightful bowl with crispy tortilla chips or a side of grilled veggies.
You can serve this street corn chicken rice bowl as a light and healthy weeknight dinner. It’s also great for outdoor meals like a BBQ (you can grill the chicken instead and add it to your bowl while it’s smoky and warm).
Street Corn Chicken Rice Bowl Recipe
Ingredients
- For the Chicken
- 1 pound chicken breasts skinless and boneless
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Street Corn Topping
- 2 cups corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream sub with Greek yogurt
- ½ cup crumbled feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- For the Rice
- 2 cups cooked rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
- Optional Toppings
- Sliced jalapeno
- Diced avocado
- Lime wedges
- Hot sauce
Instructions
- First, marinate the chicken breast. In a bowl, mix together the olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper. Place in the chicken breast and roll to coat on all sides. Use plastic wrap to cover the bowl and place in the fridge for 15 to 30 minutes.
- The second step is prepping the corn. Add 1 tablespoon of olive oil to a large skillet and heat it up over medium high heat. Add in the corn kernels and cook until it develops a light char (3 to 5 minutes). Place the charred corn in a mixing bowl and add in the mayo, sour cream, cheese, chili powder, cilantro and lime juice. Mix and set aside.
- The third step is cooking the chicken. Place the marinated chicken in a large skillet preheated over medium high heat. Cook each side for 4 to 5 minutes until crisp brown (inside temperature of 165 degrees F).
- The fourth step is prepping the rice. Toss the cooked rice in a large bowl alongside the butter, cilantro and lime juice. Combine and taste to adjust the seasoning if needed.
- The final step is assembling the bowls (you can divide these ingredients among four bowls). Transfer the cilantro-lime rice to a bowl, top with the crispy chicken breast and corn. Garnish the bowl with sliced avocado, cilantro or sliced jalapeno. Enjoy!
