Irresistible Street Corn Chicken Rice Bowl – A Flavor-Packed Meal!

If you’re looking for a quick, satisfying, and flavor-packed meal, this Street Corn Chicken Rice Bowl is a must-try! It combines tender, seasoned chicken, creamy street corn, and fluffy rice, making it a well-balanced dish that’s both comforting and nutritious. Whether you’re meal-prepping for the week or cooking for the whole family, this recipe is an easy go-to with bold flavors and simple ingredients.

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Ingredients for Street Corn Chicken Rice Bowl

Here’s everything you need to make this delicious dish:

the Chicken:

• 2 boneless, skinless chicken breasts (about 400g), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

the Street Corn Mixture:

• 1 ½ cups corn kernels (fresh, canned, or frozen)
• ¼ cup mayonnaise
• ¼ cup crumbled cotija cheese (or feta)
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• 1 tablespoon chopped cilantro

the Rice Base:

• 1 cup white rice (or brown rice)
• 2 cups water or chicken broth
• ½ teaspoon salt

Toppings (Optional but Recommended):

• Sliced avocado
• Extra cotija cheese
• Additional chopped cilantro
• Lime wedges

Kitchen Equipment Needed

• Cutting board and knife
• Large skillet or frying pan
• Medium saucepan (for rice)
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Instructions

1. Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, bring 2 cups of water (or chicken broth) to a boil.
3. Stir in the rice and salt, then reduce the heat to low. Cover and simmer for about 15 minutes (or until the liquid is absorbed).
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Prepare the Chicken

1. In a bowl, mix the chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2. Toss the chicken pieces with the spice mix until well-coated.
3. Heat olive oil in a large skillet over medium heat.
4. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.

3. Make the Street Corn Mixture

1. In a bowl, combine the corn, mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro.
2. Stir everything together until well mixed. Set aside.

4. Assemble the Bowls

1. Divide the cooked rice among serving bowls.
2. Add the cooked chicken on top of the rice.
3. Spoon the creamy street corn mixture over the chicken.
4. Garnish with sliced avocado, extra cotija cheese, and more fresh cilantro.
5. Serve with lime wedges on the side for an extra burst of freshness.

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Expert Tips for the Perfect Street Corn Chicken Rice Bowl

• Use freshly grilled corn for an extra smoky flavor instead of canned or frozen corn.
• Swap the mayo for Greek yogurt if you prefer a lighter version of the street corn topping.
• Add a spicy kick by sprinkling Tajín or extra chili powder on top before serving.

Common Mistakes to Avoid

• Overcooking the chicken – Make sure not to overcook the chicken, as it can become dry. Use a thermometer to ensure it reaches an internal temperature of 165°F (75°C).
• Skipping the resting time for rice – Allowing the rice to sit covered after cooking helps achieve a fluffy texture.
• Not seasoning the street corn mixture properly – Taste and adjust lime juice, salt, and chili powder to your preference.

Serving and Presentation Ideas

• Serve in bowl-style plating with vibrant toppings for a restaurant-quality look.
• Garnish with lime wedges and extra cilantro to enhance freshness.
• Arrange the chicken, corn, and rice in separate sections to create a visually appealing dish.

How to Store & Reheat Leftovers

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep the street corn mixture separate if possible to maintain freshness.

Reheating:

• Microwave: Reheat in 30-second intervals, stirring in between, until warmed through.
• Stovetop: Warm in a pan over low heat, adding a splash of water if needed to keep the rice from drying out.

Variations and Substitutions

• Vegetarian option: Swap the chicken for grilled tofu or roasted chickpeas.
• Low-carb version: Replace the rice with cauliflower rice for a keto-friendly alternative.
• Dairy-free: Use dairy-free cheese or omit the cotija cheese.

What to Serve with Street Corn Chicken Rice Bowl

• A fresh side salad with a light vinaigrette balances the richness of the dish.
• Black beans or pinto beans add extra protein and fiber.
• Tortilla chips with guacamole or salsa make a great crunchy side.

Frequently Asked Questions (FAQ)

Can I use pre-cooked chicken for this recipe?

Yes! Leftover grilled or rotisserie chicken works well—just toss it with the spice mix before reheating.

What if I don’t have cotija cheese?

Feta cheese is a great substitute, offering a similar tangy and crumbly texture.

Can I make this dish ahead of time?

Yes! Cook everything separately and store it in meal prep containers. Assemble fresh when ready to eat.

Conclusion

This Street Corn Chicken Rice Bowl is a simple yet flavorful meal that brings together smoky, creamy, and zesty flavors in every bite. Whether you’re making it for a quick dinner or meal prepping for the week, this recipe is sure to become a household favorite. Give it a try, and don’t forget to share your experience! If you loved this recipe, subscribe to our blog for more delicious meal ideas.

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Calories Per Serving

Approximate Calories: 520 kcal per serving (based on 4 servings).

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4

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