Street Corn Chicken Rice Bowl: Zesty Weeknight Flavor (Print Version)

Craving a vibrant Street Corn Chicken Rice Bowl? This recipe brings zesty, smoky flavors to your table with juicy chicken and creamy rice.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Can be Gluten-Free (check ingredients)

# Ingredients:

→ Rice & Chicken Base

01 - 2 boneless, skinless chicken breasts (about 1 lb total)
02 - 1 cup white rice (Jasmine or Basmati)
03 - 2 tbsp olive oil, divided

→ Zesty Street Corn Mix

04 - 3 cups frozen corn, thawed
05 - 1/2 cup crumbled Cotija cheese
06 - 1/4 cup mayonnaise (full-fat)
07 - 1/4 cup sour cream (full-fat)
08 - 2 tbsp fresh lime juice

→ Spices & Aromatics

09 - 1 tsp chili powder, plus more for chicken
10 - 1/2 tsp smoked paprika, plus more for chicken
11 - 1/2 tsp garlic powder
12 - 1/4 tsp onion powder
13 - Salt and freshly ground black pepper, to taste

→ Fresh Finishing Touches

14 - 1/4 cup fresh cilantro, chopped, plus more for garnish
15 - Lime wedges, for serving

# Instructions:

01 - First things first, get your rice cooking. I usually rinse my rice until the water runs clear – it makes such a difference in texture, trust me! Follow your package directions, but I always use a 1:2 rice to water ratio, a pinch of salt, and then let it simmer gently until all the water's absorbed and it's perfectly fluffy. This is where I sometimes forget to salt the water, and then I'm like, 'Oops, gotta fix that later!'
02 - While the rice is doing its thing, pat your chicken breasts dry. This is super important for getting a good sear! Season them generously with salt, pepper, a little chili powder, and smoked paprika. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken in. Sear for 4-6 minutes per side, or until golden brown and cooked through. I once got distracted and almost burnt a piece, so keep an eye on it! You want that lovely crust.
03 - In the same skillet (don't worry about the chicken bits, they add flavor!), add another drizzle of olive oil. Toss in your frozen corn and let it cook for about 5-7 minutes, stirring occasionally. You want to see some kernels getting a little browned and toasty – that’s where the magic happens! It smells so sweet and nutty when it toasts, just lovely. This step really develops the flavor for our Street Corn Chicken Rice Bowl.
04 - While the corn is toasting, grab a medium bowl. Combine the mayo, sour cream, fresh lime juice, chili powder, garlic powder, and onion powder. Give it a good whisk until everything is smooth and creamy. Once your corn is toasted, add it to this mixture along with the crumbled Cotija cheese and a handful of fresh cilantro. Mix it all up! You’ll see it transform into this vibrant, irresistible street corn topping. This is where I always taste and adjust, sometimes adding more lime or chili powder, just how I like it.
05 - Time to build those beautiful bowls! Fluff your cooked rice with a fork and divide it among your serving bowls. Slice your cooked chicken breasts into strips or cubes, whatever you prefer. I usually do strips, they look so pretty arranged on top. Place the chicken over the rice. This step is where my kitchen usually starts to look like a tornado hit, but it’s worth it!
06 - Spoon a generous amount of that creamy, zesty street corn mixture over the chicken and rice. Don't be shy! Finish your Street Corn Chicken Rice Bowl with an extra sprinkle of fresh cilantro and a lime wedge on the side for an extra squeeze of brightness. The colors are just so inviting, and the smell? Oh, you’ll be so ready to dig in!

# Notes:

01 - Always pat your chicken dry before searing; it’s the secret to a golden crust, I learned that the hard way.
02 - Keep the street corn mixture separate until serving for best texture and flavor.
03 - Feta cheese works as a good substitute if Cotija is hard to find, but it's a bit tangier.
04 - Serve with extra lime wedges and a drizzle of your favorite hot sauce for an extra kick.

# Equipment Needed:

01 - Large skillet
02 - saucepan
03 - mixing bowls
04 - whisk

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 25 g
Total Carbohydrate: 50 g
Protein: 35 g

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