Description
This Street Corn Chicken & Rice Bowl combines Mexican street corn flavors with juicy, well-seasoned chicken and fluffy rice for a delicious, easy meal. Perfect for weeknight dinners or meal prep, this dish is creamy, smoky, and packed with bold spices. Ready in under 30 minutes, it’s a family-friendly meal that everyone will love!
Ingredients
Scale
-
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
-
For the Street Corn Mixture:
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, diced
- ¼ cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- ¼ cup crumbled cotija or feta cheese
- 1 tbsp fresh lime juice
-
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
-
Optional Toppings:
- Sliced avocado, chopped cilantro, jalapeño slices, hot sauce, extra cotija cheese
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and season with smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes until fully cooked.
- Prepare the Street Corn Mixture: In a bowl, combine corn, black beans, red onion, cherry tomatoes, Greek yogurt (or sour cream), mayonnaise, lime juice, and cotija cheese. Mix well.
- Assemble the Bowls: Start with a base of cooked rice. Add the seasoned chicken, then spoon the street corn mixture over the top.
- Garnish & Serve: Top with fresh cilantro, avocado, extra cheese, or jalapeños. Drizzle with hot sauce and enjoy!
Notes
- For extra smokiness, grill the chicken instead of pan-frying.
- Toast the corn in a skillet before mixing to enhance its natural sweetness.
- Use Greek yogurt instead of mayo for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop or Grill
- Cuisine: Mexican-Inspired