Description
A vibrant and wholesome meal inspired by Mexican street corn, this easy-to-make rice bowl features tender spiced chicken, charred corn in a creamy sauce, and fresh cilantro-lime rice. Perfect for busy weeknights or casual gatherings.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss the diced chicken in the marinade until coated. Let it rest for 15 to 30 minutes in the fridge while you prep the rest of the ingredients.
- Char the Corn: Heat a skillet over medium-high heat and add the corn kernels. Let them sit undisturbed for a minute to get a nice char before stirring. Cook for 3–5 minutes total until lightly blackened and aromatic, then set aside to cool.
- Make the Corn Topping: In a large bowl, combine the charred corn, mayonnaise, sour cream or Greek yogurt, cotija or feta cheese, chili powder, lime juice, and chopped cilantro. Stir well and set aside. Taste and adjust lime or chili if needed.
- Cook the Chicken: Heat a skillet over medium-high heat and add the marinated chicken. Sauté until golden brown and cooked through, about 4–5 minutes per side depending on thickness. Chicken should be white in the center with no pink and juices running clear.
- Flavor the Rice: In a large bowl, toss the cooked rice with butter or olive oil, lime juice, and chopped cilantro. Fluff gently with a fork to keep the rice light and airy.
- Assemble the Bowls: Spoon the cilantro-lime rice into serving bowls. Top with cooked chicken and generous scoops of the creamy street corn. Garnish with diced avocado, jalapeños, and lime wedges as desired.
Notes
- Frozen corn works well but should be thawed and patted dry to prevent steaming. If using chicken thighs, expect juicier results, but chicken breasts are leaner. For a spicier bowl, add cayenne to the marinade or hot sauce when serving. To save time, use pre-cooked rotisserie chicken or microwaveable rice pouches. Store each component separately to keep flavors fresh for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg