Description
Craving Mexican street food without leaving your kitchen? This Street Corn Chicken Rice Bowl is smoky, zesty, and pure comfort in a bowl. Juicy chili-spiced chicken, charred corn in creamy mayo, limey cilantro rice—every bite screams flavor and fun. Gather your skillet, unleash your inner street food vendor, and turn an ordinary night into a delicious adventure!
Ingredients
For the Chicken:
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2 large chicken breasts, diced
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1 tsp chili powder
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp cumin
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1 tbsp olive oil
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Salt & pepper to taste
For the Rice:
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1 cup cooked long-grain rice (basmati or jasmine)
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Juice of 1 lime
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2 tbsp chopped fresh cilantro
For the Street Corn:
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2 cups corn kernels (fresh, frozen, or canned)
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¼ cup mayonnaise
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¼ cup crumbled cotija cheese (or feta)
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½ tsp chili powder
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Juice of 1 lime
Optional Toppings:
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Sliced avocado
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Diced tomatoes
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Pickled jalapeños
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Extra cotija cheese
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Lime wedges
Instructions
1️⃣ Season Chicken: Toss diced chicken with spices, salt, and pepper. Rest 5 mins.
2️⃣ Sear: Heat olive oil in a skillet over medium-high. Sear chicken 3–4 mins per side until golden and cooked through. Remove and set aside.
3️⃣ Flavor Rice: Fluff warm rice with lime juice and cilantro.
4️⃣ Char Corn: In same skillet, char corn 3–4 mins until lightly blackened. Cool slightly, then stir in mayo, cotija, chili powder, lime juice, and salt.
5️⃣ Assemble Bowls: Layer rice, chicken, and street corn. Top with avocado, tomatoes, jalapeños, more cheese, and a squeeze of fresh lime.
Notes
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Let corn cool before adding mayo to avoid soupy mess!
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Use day-old rice for best texture.
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Warm your bowls before serving—game changer!
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 420 kcal per serving
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g