Easy Street Corn Chicken Rice Bowl 🌽🍗🥑
Bring the bold flavors of Mexican street food straight to your table with this Easy Street Corn Chicken Rice Bowl! 🎉 Juicy marinated chicken, fluffy rice, and smoky-charred street corn come together in one hearty bowl topped with creamy sauce, fresh avocado, and zesty lime. It’s the perfect balance of savory, tangy, and cheesy goodness — a meal that feels gourmet but is simple enough for a weeknight dinner.
⏱️ Prep Time: 20 minutes | Cook Time: 25 minutes
🍽️ Servings: 4
Ingredients:
For the Chicken:
1 ½ lbs boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 cloves garlic, minced
Salt & black pepper, to taste
For the Street Corn Mix:
3 cups corn kernels (fresh, canned, or frozen)
1 tablespoon butter
½ cup mayonnaise or sour cream
½ cup cotija cheese (or feta, crumbled)
1 jalapeño, finely diced (optional, for heat)
1 teaspoon chili powder
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
For the Rice Bowl Base:
3 cups cooked white or brown rice (warm)
1 avocado, sliced
Extra cotija cheese for topping
Fresh lime wedges for serving
Instructions:
1. Marinate the chicken:
In a medium bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic, salt, and pepper. Add chicken and toss until coated. Cover and marinate for at least 20 minutes (or up to overnight in the fridge for maximum flavor).
2. Cook the chicken:
Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side (depending on thickness) until golden brown and fully cooked (internal temp 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing.
3. Make the street corn mix:
In a skillet, melt butter and add corn kernels. Cook until slightly charred, about 5–6 minutes. Remove from heat and stir in mayo (or sour cream), cotija cheese, diced jalapeño, chili powder, cilantro, and lime juice. Mix well until creamy and flavorful.
4. Assemble the bowls:
Divide cooked rice among bowls. Top with sliced chicken, a generous scoop of the street corn mix, avocado slices, and an extra sprinkle of cotija cheese.
5. Garnish & serve:
Finish with a squeeze of lime juice and fresh cilantro. Serve immediately and enjoy every delicious bite!
Tips & Variations:
✅ Swap rice for quinoa or cauliflower rice for a lighter option.
✅ Add black beans or sautéed peppers for extra protein and fiber.
✅ Make it spicy with hot sauce or extra jalapeños.
✅ Meal-prep friendly: keep components separate and assemble bowls before eating.