Description
Street Corn Chicken Rice Bowls combine smoky, tangy street corn with tender, juicy chicken and fluffy rice for a quick, flavorful, and satisfying lunch. This easy-to-make dish balances bold spices, creamy textures, and fresh herbs for a vibrant meal that’s nutritious and customizable to your taste.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Grains
- 1 cup long-grain white or brown rice
Street Corn Mixture
- 1 to 1 ½ cups fresh or frozen corn kernels
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder or smoked paprika
- Salt, to taste
Seasonings & Garnishes
- Salt and pepper, to taste
- ¼ cup crumbled Cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Rice: Cook the rice according to the package instructions until fluffy and tender. Choose white or brown rice depending on your preferred texture and nutrition.
- Cook the Chicken: Season the chicken breasts with salt, pepper, and chili powder or smoked paprika. Pan-sear over medium-high heat until golden and cooked through, about 5-7 minutes per side. Let rest before slicing into bite-sized pieces.
- Make the Street Corn Mixture: Sauté corn kernels in a skillet until slightly charred and fragrant. In a bowl, mix the cooked corn with mayonnaise or Greek yogurt, lime juice, chili powder, and a pinch of salt to create a creamy, tangy street corn flavor.
- Assemble the Bowl: Layer a bed of warm rice in bowls, top with sliced chicken, then spoon over the street corn mixture. Finish with crumbled Cotija or feta cheese and chopped cilantro for freshness and added flavor.
Notes
- Use fresh corn when possible for the best natural sweetness and texture.
- Don’t overcrowd your pan; cook chicken and corn in batches if necessary to get a good sear.
- Let the chicken rest before slicing to keep it juicy and tender.
- Add lime juice last to maintain its bright, fresh flavor.
- Lightly toast chili powder or smoked paprika before adding for a deeper smoky taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Pan-searing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg