Street Corn Chicken Rice Bowl

Savor the Vibrant Tastes of the Street Corn Chicken Rice Bowl

Experience a culinary journey with the Street Corn Chicken Rice Bowl, where the classic flavors of Mexican street corn are seamlessly combined with juicy, seasoned chicken for a wholesome and delicious meal.

Perfect for a weeknight dinner or a festive gathering, this rice bowl captures the essence of vibrant street food comfort with its layers of fluffy rice, sweet corn, and tangy toppings. Ready to infuse your dinner routine with a burst of flavor? Let’s dive into this easy-to-make and incredibly satisfying dish.

Flavorful and Filling: Your New Favorite Rice Bowl

This Street Corn Chicken Rice Bowl is a symphony of flavors, featuring tender chicken, creamy dressing, and the fresh zest of lime and cilantro.

It’s not just a meal; it’s a flavor adventure that’s easy to put together and guaranteed to impress. Follow these simple steps to create a dish that’s bursting with flavor and freshness.

Pro Tips for the Ultimate Rice Bowl:

  1. Perfectly Seasoned Chicken: Marinate the chicken with chili powder, salt, and pepper for at least 30 minutes before cooking to enhance the flavor.
  2. Creamy Dressing: For an extra smooth dressing, blend the sour cream, mayonnaise, garlic, and paprika until well combined and silky.
  3. Freshness on Top: Add the cilantro and lime just before serving to maintain their vibrant color and punchy flavor.
  4. Customize Your Bowl: Feel free to add other toppings like avocado slices, diced tomatoes, or black beans to make this bowl even more hearty.

Street Corn Chicken Rice Bowl Recipe:

Street Corn Chicken Rice Bowl

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Servings: 4

Discover how simple and delicious it is to bring the flavors of a Mexican street food classic into your kitchen.

Ingredients:

  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups cooked rice
  • 1 cup cooked corn kernels
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika

Directions:

  1. Cook the Chicken: Season the diced chicken with chili powder, salt, and pepper. In a skillet over medium-high heat, heat the olive oil, then add the chicken. Cook for 6-8 minutes or until golden brown and fully cooked. Remove from heat.
  2. Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
  3. Assemble the Bowls: Distribute the cooked rice among four bowls. Top each with an equal amount of chicken and corn. Drizzle with the creamy dressing.
  4. Add Toppings: Sprinkle each bowl with cotija cheese and chopped cilantro.
  5. Serve: Accompany each bowl with a wedge of lime for squeezing over the top just before eating.

Ready to Enjoy!

This Street Corn Chicken Rice Bowl celebrates fresh, hearty ingredients and bold flavors, making it perfect for any occasion.

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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Discover how simple and delicious it is to bring the flavours of a Mexican street food classic into your kitchen.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups cooked rice
  • 1 cup cooked corn kernels
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika

Instructions

  1. Cook the Chicken: Season the diced chicken with chili powder, salt, and pepper. In a skillet over medium-high heat, heat the olive oil, then add the chicken. Cook for 6-8 minutes or until golden brown and fully cooked. Remove from heat.
  2. Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
  3. Assemble the Bowls: Distribute the cooked rice among four bowls. Top each with an equal amount of chicken and corn. Drizzle with the creamy dressing.
  4. Add Toppings: Sprinkle each bowl with cotija cheese and chopped cilantro.
  5. Serve: Accompany each bowl with a wedge of lime to squeeze over the top just before eating.
  • Author: Kylene
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
Street Corn Chicken Rice Bowl

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