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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.6 from 57 reviews

This vibrant Street Corn Chicken Rice Bowl combines juicy, spiced chicken with smoky charred corn mixed with creamy Cotija cheese, tangy lime, and fresh cilantro over a bed of fluffy rice. Topped with a luscious creamy lime sauce and avocado slices, it’s a delicious, colorful meal perfect for a satisfying lunch or dinner that brings street food flavors into your home kitchen.

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: Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
  2. Prepare Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to serve.
  3. Season the Chicken: Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
  4. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F. Remove to a plate, rest for 5 minutes, then slice or dice.
  5. Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until charred and golden. Remove from heat and let cool slightly.
  6. Make Street Corn Mixture: In a 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.
  7. Assemble Bowls: Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.

Notes

  • Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
  • Fresh corn off the cob gives the best char and flavor when available.
  • Store components separately in airtight containers for up to 4 days for best meal prep results.
  • For dairy-free version, use dairy-free mayo and omit cheese.

Keywords: Street Corn Chicken Rice Bowl, Mexican chicken bowl, street corn recipe, charred corn bowl, chicken rice bowl, Cotija, creamy lime sauce

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