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STREET CORN CHICKEN RICE BOWL
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STREET CORN CHICKEN RICE BOWL

This Street Corn Chicken Rice Bowl is a flavorful and hearty meal that combines seasoned chicken, Mexican street corn, and rice. It's perfect for a quick and tasty lunch or dinner.

Prep Time
15 mins
Cook Time
30 mins
Servings: 4 people
Calories: 450 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Chicken:
  • chicken breast boneless, skinless
  • olive oil
  • chili powder
  • cumin 1 teaspoon
  • paprika
  • garlic powder
  • onion powder
  • salt to taste
  • black pepper to taste
For the Rice:
  • long-grain white rice 1 cup
  • water 2 cups
  • salt
For the Street Corn:
  • corn kernels fresh or frozen
  • mayonnaise ¼ cup
  • sour cream
  • cotija cheese ¼ cup, crumbled
  • lime juice 1 tablespoon
  • chili powder 1/2 teaspoon
  • smoked paprika ¼ teaspoon
  • black pepper to taste
  • salt to taste
For the Toppings:
  • avocado sliced
  • cilantro ¼ cup, chopped fresh
  • lime wedges, for serving
  • hot sauce optional

Instructions

Prepare the Chicken:
    Cup of Yum
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts.
  4. Place the chicken on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Let the chicken rest for 5 minutes before slicing.
Cook the Rice:
  1. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
Prepare the Street Corn:
  1. In a large skillet, cook the corn kernels over medium heat until they are slightly charred, about 5-7 minutes.
  2. In a mixing bowl, combine the charred corn, mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
Assemble the Bowls:
  1. Divide the cooked rice among four bowls.
  2. Top each bowl with sliced chicken, street corn mixture, and sliced avocado.
  3. Garnish with chopped fresh cilantro and lime wedges.
  4. Drizzle with hot sauce if desired.

Notes

  • Grain Alternatives: Feel free to use brown rice, quinoa, or cauliflower rice for a different texture and flavor.
  • Vegetable Additions: You can add other vegetables like black beans, bell peppers, or diced tomatoes for added nutrition and variety.
  • Cheese Variations: If you can't find Cotija cheese, you can use feta or queso fresco as a substitute.
  • Make-Ahead: The chicken and street corn can be prepared ahead of time and stored in the refrigerator. Assemble the bowls just before serving.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
  • Grain Alternatives: Feel free to use brown rice, quinoa, or cauliflower rice for a different texture and flavor.
  • Vegetable Additions: You can add other vegetables like black beans, bell peppers, or diced tomatoes for added nutrition and variety.
  • Cheese Variations: If you can't find Cotija cheese, you can use feta or queso fresco as a substitute.
  • Make-Ahead: The chicken and street corn can be prepared ahead of time and stored in the refrigerator. Assemble the bowls just before serving.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 20g (7%) Protein 40g (80%) Fat 25g (38%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 20g 7%
Protein 40g 80%
Fat 25g 38%

* Percent Daily Values are based on a 2,000 calorie diet.