Print

Street Corn Chicken Rice Bowl: A Flavor-Packed Weeknight Winner

street corn chicken rice bowl.
Print Recipe

You know when a dish feels like a hug in a bowl? That’s what the street corn chicken rice bowl is all about. It’s hearty, packed with flavor, and perfect for busy nights when you want something satisfying without spending hours in the kitchen

Ingredients

Scale

For the Chicken:

  • 1 lb chicken breast or thighs (boneless and skinless)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste

For the Corn Mixture:

  • 2 ears of corn (grilled or charred; canned or frozen works too!)
  • ¼ cup mayonnaise
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ⅓ cup cotija cheese (or feta if you’re in a pinch)
  • 2 tablespoons chopped fresh cilantro

For the Bowl:

  • 2 cups cooked white or brown rice (quinoa works too!)
  • ½ cup black beans (optional, but adds a nice texture)
  • Avocado slices, salsa, or hot sauce for garnish

Instructions

1. Marinate and Cook the Chicken

Start by rubbing the chicken with olive oil and your spice mix. Let it marinate for 15–30 minutes if you’ve got time—longer is better, but hey, we’re all busy! Sear it in a hot skillet for about 4–5 minutes per side until it’s golden brown and cooked through. Let it rest for 5 minutes before slicing it into strips.

2. Prep the Corn Mixture

Grill your corn over an open flame or stovetop until you get those irresistible charred bits. If you’re using frozen or canned corn, toss it in a dry pan on high heat for a few minutes to add some color. Once it’s ready, mix it with mayo, lime juice, chili powder, cotija cheese, and cilantro.

Quick tip: Taste as you go. Want more spice? Add extra chili powder or a dash of hot sauce!

3. Assemble the Bowl

Layer your bowl starting with rice, followed by black beans (if using), corn mixture, and chicken slices. Garnish with avocado, more cotija, and a drizzle of lime juice or salsa for that finishing touch.

Notes

  1. Use Leftovers: Got extra grilled chicken, roasted veggies, or rice from last night? Toss them in! This dish thrives on versatility.
  2. Make It Meatless: Swap the chicken for roasted sweet potatoes or crispy tofu—it’s just as satisfying.
  3. Double Up: The corn mixture is so good, you might want to make extra for tacos, salads, or just eating straight with a spoon.

Nutrition

Keywords: Street Corn Chicken Rice Bowl, Mexican Street Corn Bowl, Grilled Corn Chicken Bowl

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