Description

This Street Corn Chicken Rice Bowl is a crave-worthy combination of smoky, spiced chicken, tangy cilantro-lime rice, and creamy street-style corn. It’s fresh, filling, and ready to satisfy your Tex-Mex cravings any day of the week. Customize it with toppings like avocado or jalapeños for the perfect flavor-packed meal in a bowl.

Ingredients

Scale

For the Chicken:

2 large chicken breasts, diced
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper to taste

For the Rice:

1 cup long-grain rice (cooked per package instructions)
Juice of 1 lime
2 tbsp chopped fresh cilantro

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
1/2 tsp chili powder
Juice of 1 lime
Salt to taste

Optional Toppings:

Diced avocado
Chopped tomatoes
Sliced jalapeños
Extra cotija cheese

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Instructions

Season the Chicken: Toss diced chicken in chili powder, paprika, garlic powder, cumin, salt, pepper, and olive oil.
Cook the Chicken: Sear in a skillet over medium heat until golden and cooked through.
Prepare the Rice: Cook rice as directed, then stir in lime juice and chopped cilantro.
Char the Corn: Sauté corn until slightly charred. Remove from heat, mix with mayo, cotija, chili powder, lime juice, and salt.
Assemble the Bowl: Layer cilantro lime rice, spiced chicken, and creamy street corn. Add your favorite toppings and serve warm!

Notes

Substitute Greek yogurt for mayo if preferred.
Use rotisserie chicken for a shortcut.
Cotija can be replaced with feta in a pinch.
Perfect for meal prep—store in airtight containers up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg