Description

This Street Corn Chicken Rice Bowl features grilled chicken, creamy street corn, and a flavorful blend of spices over a bed of seasoned rice. A satisfying and vibrant meal.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
Juice of ½ lime

For the Street Corn:

The street corn recipe requires 1 ½ cups of corn that can be obtained as fresh or canned or frozen.

1 teaspoon olive oil
¼ teaspoon smoked paprika
¼ teaspoon salt
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon cotija cheese (or feta cheese as a substitute)
1 teaspoon lime juice
1 tablespoon chopped fresh cilantro

For the Rice:

The rice component requires 2 cups of cooked rice where white rice or brown or cauliflower rice works as a low-carb option.

1 tablespoon butter or olive oil
½ teaspoon garlic powder
¼ teaspoon salt

For the Sauce (The Secret Weapon!):

The sauce makes all elements of the rice bowls harmonize.

¼ cup Greek yogurt or sour cream
1 tablespoon mayonnaise

You will need 1 teaspoon hot sauce which you can adjust according to your liking.

1 teaspoon lime juice
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cumin

Toppings (Optional but Highly Recommended!):

Extra cotija cheese or feta cheese
More chopped cilantro
Sliced avocado
Pickled jalapeños
A squeeze of fresh lime juice

Instructions

Your first step should involve seasoning chicken followed by its cooking process.

Put the chili powder together with smoked paprika and garlic powder as well as cumin and salt and black pepper into a small mixing bowl.
Coat the chicken pieces with the combination of oil and juice and cover them with the prepared spice mixture.
A large skillet should be heated to medium-high heat level while adding one more teaspoon of olive oil to it.
Cook the chicken pieces in the pan approximately 5 to 6 minutes on each side before reaching an internal temperature of 165°F (75°C).
Allow the mixture to rest for 5 minutes then chop the chicken into small pieces.

Next Step 2: Make the Street Corn

You need to heat 1 teaspoon olive oil as your medium temperature stove operates at that precise heat setting.
Add the corn kernels together with smoked paprika and salt into the skillet. The corn should be sautéed for 3-4 minutes until it develops light brown surface char.
Stir together the bowl contents of corn with the mayonnaise until it has a smooth consistency along with sour cream then add cotija cheese and mix in the lime juice and cilantro. Mix well and set aside.

Step3: Prepare the Rice

Rice preparation begins with boiling it according to the package chart.
While still warm, stir in the butter (or olive oil), garlic powder, and salt for extra flavor.

Step 4: Make the Sauce

Mix all ingredients including 1/4 cup Greek yogurt, 1/4 cup mayonnaise and hot sauce with 1 tablespoon lime juice and a pinch of smoked paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon cumin in a small bowl while whisking it.
Complete the seasoning and spice measurements according to personal preferences. Set aside.

Step5: Assemble the Bowls

The rice serving should be generous due to its seasoned nature.
Use sliced chicken pieces along with ample street corn mixture and place them at the top of the serving bowls.
Drizzle with the creamy sauce.
You can personalize your bowl by adding toppings which might include avocado slices, and additional cheese and cilantro and jalapeños with lime juice as the finishing touch.
The final touch consists of squeezing fresh lime juice which provides amazing flavor to complete the dish.

Step 6: Serve and Enjoy!

Enjoy your meal when all elements reach optimum temperature. You can make this simple street corn chicken rice bowl at any time as the preparation requires virtually no effort.

Notes

Chicken Marinade: For extra flavor, marinate the chicken for at least 30 minutes before grilling. A combination of lime juice, garlic, chili powder, and cumin works wonders.
Corn: If using fresh corn, grill or sauté it for that authentic street corn flavor. Canned or frozen corn can also be used if short on time, but be sure to season it well.
Rice: Use jasmine or basmati rice for a fragrant base, or brown rice for a healthier alternative. You can also add a pinch of turmeric or saffron to elevate the rice’s flavor.
Toppings: Feel free to get creative with toppings like chopped cilantro, a squeeze of lime, or crumbled cotija cheese for added flavor.
Spices: Adjust the level of spiciness by adding more chili powder or a fresh jalapeño if you like heat. Alternatively, reduce the spice for a milder version.
Make Ahead: This bowl can be assembled ahead of time. Store the cooked chicken, rice, and corn separately in airtight containers in the fridge for up to 3 days.
Serving: Serve with a side of tortilla chips or a fresh salsa for extra crunch and flavor.

Prep Time: 15
Cook Time: 20
Cuisine: Mexican

Nutrition

Serving Size: 4
Calories: 500
Sugar: 8
Protein: 35
Cholesterol: 60mg