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Easy Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl
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An easy and flavorful rice bowl inspired by Mexican street corn, featuring seasoned chicken, charred corn mixed with mayo and Cotija cheese, served over rice with fresh toppings like avocado, tomatoes, and cilantro.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tbsp olive oil (for chicken)
  • 1 tbsp lime juice (for chicken marinade)
  • ½ tsp chili powder (for chicken)
  • ½ tsp cumin (for chicken)
  • ½ tsp garlic powder (for chicken)
  • ½ tsp onion powder (for chicken)
  • ½ tsp paprika (for chicken)
  • ¼ tsp salt (for chicken)
  • ¼ tsp black pepper (for chicken)
  • 3 ears fresh corn, kernels cut off (or 3 cups frozen/canned, thawed and drained)
  • ¼ cup mayonnaise
  • ¼ cup Cotija cheese, crumbled
  • ½ tsp smoked paprika (for corn mix)
  • 2 cups cooked rice (white, brown, or cilantro-lime)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  1. Season and Cook Chicken: Toss the bite-sized chicken pieces with a drizzle of olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper, ensuring an even coating. Heat a large skillet over medium-high heat with a little olive oil. Sauté the seasoned chicken for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Squeeze additional lime juice over the chicken if desired. Set aside to rest.
  2. Prepare the Street Corn: In the same skillet, add the fresh corn kernels and cook for about 5 minutes over medium-high heat until slightly charred, imparting a smoky flavor.
  3. Mix Street Corn Topping: In a large bowl, combine the charred corn (or plain corn), mayonnaise, crumbled Cotija cheese, lime juice, and smoked paprika. Stir until well combined. Adjust salt if needed, considering Cotija cheese is salty.
  4. Assemble Bowls: Divide your cooked rice evenly among serving bowls. Top each rice portion with the sliced chicken and a generous spoonful of the prepared street corn mixture.
  5. Add Garnishes: Garnish each bowl with sliced avocado, halved cherry tomatoes, diced red onion, and fresh cilantro. Serve immediately with extra lime wedges for squeezing.

Notes

  • Use fresh corn for the best charred flavor, but frozen or canned works in a pinch.
  • Adjust spices to taste for the chicken seasoning.
  • This recipe is gluten-free if using certified gluten-free ingredients.

Nutrition

Find it online: https://www.masterthecook.com/easy-street-corn-chicken-rice-bowl/