Street Corn Chicken Bowl Recipe
Street Corn Chicken Bowl Recipe is a bright and satisfying meal made with juicy chicken, creamy street corn, fluffy rice, and fresh toppings. This easy bowl combines smoky spices, sweet corn, tangy lime, and crumbly cheese for amazing flavor.
Equipment
- Large skillet
- Medium saucepan
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Serving bowls
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked white rice
- 2 cups corn kernels, fresh or frozen
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 2 tablespoons chopped cilantro
- 1 avocado, sliced
- ½ cup diced tomatoes
- ¼ cup chopped red onion
- Extra cilantro, optional topping
- Lime wedges, for serving
Instructions
Cook the Rice
- Start by cooking the rice according to package directions. Soft and fluffy rice forms the perfect base for this bowl. Once the rice is cooked, keep it warm until you assemble the bowls.
Season the Chicken
- Place the chicken breasts on a cutting board. Sprinkle chili powder, smoked paprika, garlic powder, salt, and pepper over both sides. Gently rub the spices into the chicken so every bite has great flavor.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet and cook for about six minutes per side until golden brown and fully cooked inside.
Slice the Chicken
- Remove the chicken from the skillet and place it on a cutting board. Let it rest for a few minutes, then slice the chicken into thin strips for the bowls.
Char the Corn
- Add the corn kernels to the same skillet and cook for about four minutes. Stir occasionally until the corn becomes slightly charred and develops a smoky flavor.
Make the Corn Sauce
- In a mixing bowl combine mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and chopped cilantro. Stir well until the mixture becomes smooth and creamy.
Mix the Street Corn
- Add the warm corn into the creamy mixture. Stir gently until every kernel becomes coated with the sauce and the corn mixture looks creamy and flavorful.
Assemble the Bowls
- Divide the cooked rice into serving bowls. Add sliced chicken on top and spoon the creamy street corn mixture beside the chicken for a colorful bowl.
Add Toppings and Serve
- Finish the bowls with sliced avocado, diced tomatoes, red onion, and extra cilantro. Serve with lime wedges and enjoy the bright flavors of this Street Corn Chicken Bowl.
Notes
- Use grilled chicken for extra smoky flavor.
- Brown rice or quinoa works well instead of white rice.
- Add black beans for extra protein and texture.
- Use Greek yogurt instead of sour cream for a lighter option.
- Store leftovers in airtight containers for up to 3 days and reheat rice and chicken before adding fresh toppings.