Street Corn Chicken Rice Bowl~

Street Corn Chicken Rice Bowl – a flavorful fusion of juicy chicken, creamy street corn, and fluffy rice, perfect for lunch or dinner!

🌽🍗 Street Corn Chicken Rice Bowl

✅ Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• Salt & pepper, to taste

• Juice of 1 lime

For the Mexican Street Corn:

• 1 1/2 cups corn (fresh, frozen, or canned – drained)

• 2 tbsp mayonnaise

• 1 tbsp sour cream (or Greek yogurt)

• 1/4 cup cotija cheese (or feta), crumbled

• 1/2 tsp chili powder

• 1 tbsp chopped cilantro

• Juice of 1/2 lime

• Salt, to taste

For the Bowl:

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

• Extra cotija or feta cheese (for topping)

• Diced avocado (optional)

• Chopped green onions (optional)

• Fresh cilantro and lime wedges, for garnish

🔪 Instructions:

🔥 Step 1: Cook the Chicken

1. In a bowl, mix olive oil, lime juice, and seasonings (chili powder, cumin, paprika, garlic powder, salt, pepper).

2. Coat the chicken evenly and let it marinate for 15–30 minutes (optional but flavorful).

3. Cook the chicken in a skillet over medium-high heat for 5–6 minutes per side, or until fully cooked (internal temp: 165°F / 74°C).

4. Let it rest for a few minutes, then slice or dice.

🌽 Step 2: Make the Street Corn

1. In a skillet or pan, char the corn over medium-high heat for a few minutes (no oil needed if using a nonstick pan).

2. Remove from heat and stir in mayo, sour cream, cotija cheese, chili powder, lime juice, and chopped cilantro.

3. Adjust salt to taste.

🍚 Step 3: Assemble the Bowl

1. In each bowl, add a base of warm cooked rice.

2. Top with sliced chicken and a generous scoop of the street corn mixture.

3. Garnish with extra cheese, avocado, green onions, and cilantro.

4. Squeeze fresh lime juice over the top for a zesty finish!

🕒 Time & Servings:

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 2–3 bowls.