Flavor-Packed Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl features tender, pan-seared chicken pieces seasoned with a warm blend of spices, served over a bed of fluffy white rice. The bowl is complemented by sweet corn kernels and a generous drizzle of a creamy, tangy cilantro-lime sauce. Each component comes together to create a balanced and satisfying meal with a delightful mix of savory, sweet, and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
- For the Chicken:
- * 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- * 1 tbsp olive oil
- * 1 tsp chili powder
- * 1/2 tsp smoked paprika
- * 1/2 tsp ground cumin
- * 1/2 tsp garlic powder
- * 1/2 tsp salt
- * 1/4 tsp black pepper
- For the Creamy Sauce:
- * 1/2 cup plain Greek yogurt or sour cream
- * 2 tbsp mayonnaise
- * 1/4 cup crumbled cotija cheese (or feta)
- * 2 tbsp chopped fresh cilantro
- * 1 tbsp lime juice
- * 1/4 tsp garlic powder
- * Pinch of chili powder
- For the Bowl:
- * 4 cups cooked white rice
- * 1 (15-ounce) can corn, drained, or 2 cups frozen corn, thawed
- * Fresh cilantro, for garnish
- * Lime wedges, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, cotija cheese, chopped cilantro, lime juice, garlic powder, and a pinch of chili powder. Set aside.
- Season the Chicken: In a medium bowl, toss the chicken cubes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
- Warm the Corn: While the chicken is cooking, you can lightly warm the corn in a separate pan or in the microwave for 1-2 minutes.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top with the warm corn and the cooked chicken cubes. Drizzle generously with the creamy sauce.
- Garnish and Serve: Garnish with extra fresh cilantro and serve immediately with lime wedges on the side.
Notes
For a smoky flavor, char the corn in a dry skillet over high heat for a few minutes before adding it to the bowl.
For more tender chicken, marinate the cubes in the spice blend and olive oil for at least 30 minutes before cooking.
This recipe is excellent for meal prep; store the components separately and assemble just before eating.
Adjust the amount of chili powder in the chicken and sauce to suit your preferred spice level.
Nutrition
- Calories: 580 kcal
- Fat: 17g
- Carbohydrates: 65g
- Protein: 41g