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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl recipe is your new weeknight hero, offering a vibrant explosion of Mexican-inspired flavors in one incredibly satisfying dish, proving that delicious and healthy can be achieved with minimal effort. It’s the perfect solution for those busy evenings when you crave something special without the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice white or brown
  • 2 cups fresh or frozen corn kernels thawed if frozen
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/4 cup crumbled cotija cheese or feta cheese as a substitute
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • sliced jalapeños Optional
  • avocado slices Optional
  • hot sauce Optional drizzle

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
    1 pound boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken thighs or breasts
  3. In the same skillet (no need to wash), add the corn kernels. Cook over medium heat for 4-6 minutes, stirring occasionally, until lightly charred and heated through. If using frozen corn, ensure it's fully thawed before cooking.
    2 cups fresh or frozen corn kernels
  4. In a small bowl, whisk together the mayonnaise and lime juice until smooth and creamy.
    1/4 cup mayonnaise, 2 tablespoons lime juice
  5. Divide the cooked rice evenly among four bowls.
    2 cups cooked rice
  6. Top the rice with the cooked chicken pieces.
    1 pound boneless, skinless chicken thighs or breasts
  7. Spoon the charred corn over the chicken.
    2 cups fresh or frozen corn kernels
  8. Drizzle generously with the street corn sauce.
    1/4 cup mayonnaise, 2 tablespoons lime juice
  9. Sprinkle with crumbled cotija cheese, chopped cilantro, and diced red onion.
    1/4 cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, 1/4 cup finely diced red onion
  10. Add any optional toppings like sliced jalapeños, avocado, or a dash of hot sauce to your liking.
    sliced jalapeños, avocado slices, hot sauce

Notes

For optimal freshness and to prevent the rice from becoming mushy, it's best to store the components separately if possible. Refrigerated, the Street Corn Chicken Rice Bowl will stay fresh for up to 3-4 days. When reheating, you can microwave each bowl covered for 1-2 minutes, stirring halfway through, until heated through. For a crispier corn and chicken texture, reheat components individually in a skillet over medium heat or spread them on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes.