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Street Corn Chicken Rice Bowl


  • Author: Marina Savoy
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Halal

Description

This Street Corn Chicken Rice Bowl combines juicy spiced chicken, cilantro-lime rice, and creamy street corn for a bold, satisfying, and easy weeknight meal.


Ingredients

Scale
  • For the Chicken:

    • 1 lb boneless, skinless chicken breasts, diced

    • 1 tbsp olive oil

    • 1 tsp chili powder

    • ½ tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp ground cumin

    • Salt and black pepper to taste

  • For the Rice:

    • 1 cup long-grain white or brown rice

    • 2 cups water or broth

    • Juice of 1 lime

    • ¼ cup chopped cilantro

    • Pinch of salt

  • For the Street Corn:

    • 1½ cups corn kernels

    • 3 tbsp mayonnaise (or Greek yogurt)

    • ¼ cup crumbled cotija cheese

    • 1 tbsp lime juice

    • ½ tsp chili powder

    • Salt to taste

  • Optional Toppings:

    • Diced avocado

    • Chopped tomatoes

    • Sliced jalapeños

    • Extra cotija cheese

    • Green onions or parsley


Instructions

  • Cook rice: Simmer with water or broth until tender, then fluff and stir in lime juice and cilantro.

  • Season and sauté chicken until golden and cooked through.

  • Char corn (if desired), then mix with mayo, lime juice, cotija, chili powder, and salt.

  • Assemble bowls: rice, chicken, corn, and favorite toppings. Serve immediately.

Notes

  • Fresh or frozen corn can be used—char in a dry skillet for added flavor.
  • For a dairy-free option, omit the cheese or use a dairy-free alternative.
  • Great for meal prep—store components separately.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Main Dish
  • Method: Sauté, Stovetop
  • Cuisine: Mexican-Inspired, Fusion