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Street Corn Chicken Rice Bowls

A comforting blend of rice, grilled corn, and juicy chicken with vibrant flavors inspired by street vendors in Mexico.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
For the Street Corn
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 lime juiced
  • ¼ cup crumbled cotija cheese (or feta)
  • Chopped fresh cilantro for garnish
For the Rice
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
Toppings (Optional)
  • Sliced avocado
  • Extra lime wedges
  • Hot sauce (for those who love a kick)

Method
 

Preparation
  1. Rinse 1 cup of rice under cold water until the water runs clear. Cook according to the package instructions, typically with 2 cups of water.
  2. While the rice is cooking, mix chicken pieces with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
Cooking
  1. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes until browned and cooked through.
  2. In a separate pan, melt butter over medium heat. Add corn and sprinkle with paprika. Cook for about 5 minutes until the corn starts to char slightly.
  3. In a bowl, combine the charred corn with mayonnaise, sour cream, lime juice, cotija cheese, and cilantro. Mix until well combined.
Assembly
  1. In a serving bowl, layer the cooked rice as the base. Top with cooked chicken and the street corn mixture.
  2. Finish with your favorite toppings like avocado slices and a squeeze of lime.
Serving
  1. Serve the bowls and enjoy the delightful mix of flavors.

Notes

You can make this dish gluten-free by using gluten-free soy sauce or tamari. For a vegetarian version, swap the chicken for black beans and use vegetable broth for the rice.