Description
Street Corn Chicken Rice Bowls are a vibrant and satisfying meal combining smoky, seasoned chicken, creamy Mexican street corn, and fluffy cilantro lime jasmine rice. This quick and easy dinner is perfect for weeknights or meal prep, offering a balanced plate packed with protein, fresh flavors, and a delightful creamy-spicy kick. With customizable toppings like pico de gallo, jalapeno, avocado, and tortilla chips, these bowls bring the best of Mexican-inspired comfort food to your table in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
Mexican Street Corn
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
- 1 tsp chili powder (or tajin)
- Juice of half of a lime
- Salt and pepper (to taste)
- Hot sauce (to taste)
Rice
- 1 cup jasmine rice (uncooked)
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Toppings and Garnishes
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a mixing bowl, combine the cut chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, oregano, and olive oil. Mix well to evenly coat the chicken with the spices. Squeeze in the juice of one lime and toss again. Let it marinate briefly while preparing other components.
- Cook the Rice: Rinse the jasmine rice under cold water until clear. In a pot, add the rice, kosher salt, and 1¼ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in minced cilantro and lime juice for fresh flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, turning occasionally, until the chicken is fully cooked through and lightly charred on the edges. Remove from heat and set aside.
- Prepare the Mexican Street Corn: In the same skillet (or a clean pan), add the sweet corn and cook over medium heat until lightly toasted and warmed through, about 5 minutes. In a bowl, mix together light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, pepper, and hot sauce to taste. Combine the warm corn with this creamy mixture until well coated.
- Assemble the Bowls: In serving bowls, start with a base of cilantro lime rice. Top with cooked chicken pieces, a generous scoop of Mexican street corn, and your choice of toppings—lettuce, pico de gallo, onions, jalapeno, diced avocado, and crushed tortilla chips for crunch. Serve immediately and enjoy!
Notes
- These bowls are easily customizable with different proteins or additional veggies to suit your taste.
- Use fresh corn when in season for the best flavor, or frozen corn works well year-round.
- For a creamier corn topping, adjust the amount of sour cream and mayo to your preference.
- To make the dish spicier, add extra chili powder or hot sauce when mixing the corn.
- Skip the cilantro if you do not like it or substitute with fresh parsley.
- Perfect for meal prep—store components separately and assemble before serving for freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 70 mg
