Street Corn Chicken Rice Bowl Recipe for Easy Dinners Today!
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces.
- 1 tablespoon olive oil.
- 1 teaspoon chili powder.
- 1 teaspoon smoked paprika.
- 1 teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon ground cumin.
- ½ teaspoon kosher salt.
- ¼ teaspoon black pepper.
- Juice of ½ lime.
For the Rice
- 3 cups cooked white rice.
- 1 tablespoon butter.
- 1 tablespoon chopped fresh cilantro.
- Pinch of salt.
For the Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned and drained).
- 1 tablespoon butter.
- ¼ cup mayonnaise.
- ¼ cup sour cream.
- ½ cup crumbled cotija cheese.
- 1 teaspoon chili powder.
- ½ teaspoon garlic powder.
- Juice of 1 lime.
- 2 tablespoons chopped cilantro.
For Toppings
- Extra cotija cheese.
- Fresh cilantro.
- Lime wedges.
- Sliced avocado.
- Jalapeno slices.
- Hot sauce.
Optional Ingredients
- Diced tomatoes.
- Black beans.
- Pickled red onions.
- Sliced green onions.
- Crushed tortilla strips.
- Diced bell peppers.
Equipment Needed
- Large skillet or cast iron pan.
- Medium saucepan (if cooking rice).
- Mixing bowls.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Wooden spoon or silicone spatula.
- Tongs.
- Citrus juicer (optional).
- Serving bowls.
Step-by-Step Instructions
Step 1: Prepare the Rice
Cook the rice according to the package directions if it isn’t already cooked.
Once finished, stir in the butter, chopped cilantro, and a pinch of salt. Cover and keep warm while preparing the rest of the meal.
Fluff the rice with a fork instead of stirring to keep it light and fluffy.
Step 2: Season the Chicken
Place the chicken pieces in a bowl.
Add.
Olive oil.
Chili powder.
Smoked paprika.
Garlic powder.
Onion powder.
Cumin.
Salt.
Pepper.
Lime juice.
Mix until every piece is evenly coated.
Let the chicken marinate for 10 to 15 minutes if time allows.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat (about 375°F).
Add the chicken in a single layer without overcrowding the pan.
Cook for 5–6 minutes, then flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F.
The chicken should have a lightly browned outside and no pink in the center.
The edges will develop a golden crust while the juices run clear.
Avoid moving the chicken constantly. Let it sit for a few minutes so it develops a flavorful sear.
Step 4: Make the Street Corn Mixture
In the same skillet, melt the butter.
Add the corn and cook for 4–5 minutes, stirring occasionally until lightly browned in spots.
Transfer the corn to a bowl.
Mix in.
Mayonnaise.
Sour cream.
Cotija cheese.
Chili powder.
Garlic powder.
Lime juice.
Chopped cilantro.
Stir until everything is creamy and evenly coated.
The corn should be glossy with small golden charred spots.
Step 5: Assemble the Bowls
Divide the warm rice among four serving bowls.
Top each bowl with.
Cooked chicken.
Street corn mixture.
Finish with.
Extra cotija cheese.
Fresh cilantro.
Avocado slices.
Jalapenos.
Lime wedges.
Hot sauce if desired.
Serve immediately while warm.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken – $7.50.
Rice – $1.50.
Corn – $2.50.
Dairy & Cheese – $3.75.
Seasonings & Lime – $2.25.
Garnishes – $2.50.
Estimated Total Recipe Cost
Approximately $20.00 USD.
Estimated Cost Per Serving
Approximately $5.00 USD per serving.
