Street Corn Chicken Rice Bowls

As a warm breeze carries the tantalizing aroma of grilled corn and spices, you know it’s time for a flavor-filled adventure. This recipe for street corn chicken rice bowls combines juicy chicken, charred corn, and a zesty lime dressing in just 30 minutes, making it perfect for busy weeknights. Each bite is an explosion of flavor and texture that will satisfy your cravings.

This dish is ideal for anyone looking to enjoy a hearty meal bursting with flavor. It’s perfect for family dinners, meal prep for the week, or entertaining guests. You can easily prepare the components ahead of time, storing them separately in the fridge for up to four days without losing flavor.

Why You’ll Love This Recipe

• The juicy chicken is marinated for extra flavor and tenderness.
• Charred corn adds a delicious smoky sweetness.
• The creamy street corn salad provides a delightful contrast in texture.
• It’s a quick and satisfying meal that’s easy to customize.

What You’ll Need

Gather these ingredients to create your street corn chicken rice bowls.

For the Chicken

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder

For the Rice

• 2 cups long-grain white rice, cooked
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice, divided

For the Street Corn Mixture

• 2 cups sweet corn kernels, charred or roasted
• 0.25 cup mayonnaise
• 0.25 cup non-fat Greek yogurt
• 0.5 cup cotija cheese, crumbled
• 1 teaspoon smoked paprika
• 0.25 cup red onion, finely diced
• 1 small jalapeno, seeded and minced

Use frozen corn for convenience.

Substitutions & Swaps

• Chicken breast can be swapped for thighs.
• Use lime zest in place of lime juice.
• Cotija cheese can be substituted with feta.
• Non-fat Greek yogurt can be replaced with sour cream.

How to Make It

Follow these easy steps to prepare your delicious bowls.

Marinate the Chicken

In a medium bowl, whisk together olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice. Add chicken cubes to the marinade and let sit for 10 minutes.

Cook the Chicken

Heat a large skillet over medium-high heat and cook the marinated chicken until the internal temperature reaches 165°F, approximately 8-10 minutes.

Prepare the Rice

In a separate bowl, combine the cooked rice with chopped cilantro and 1 tablespoon of lime juice. Mix well to combine.

Make the Street Corn Mixture

Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeno in a bowl. Stir until fully integrated.

Assemble the Bowls

Assemble the bowls by layering the cilantro lime rice at the base, followed by the cooked chicken. Top each bowl with a generous portion of the street corn salad mixture.

How to Store It

Fridge: Store in airtight containers for up to 4 days.
Freezer: No, the rice and corn don’t freeze well.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Make sure to marinate the chicken for the best flavor.
• Use high heat to achieve a good char on the corn.
• Adjust the level of spiciness by adding more or less jalapeno.
• Serve immediately for optimal freshness and texture.

Serving Suggestions

• Pair with tortilla chips and salsa for a crunchy side.
• Serve alongside a fresh green salad for a complete meal.
• Enjoy with a chilled beverage, like lime-infused water.