Description
These Street Corn Chicken Rice Bowls are a delightful mix of juicy chicken, creamy street corn, and seasoned rice, making for a satisfying and flavorful meal. Perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering, this bowl combines the smoky taste of street corn with tender chicken and fresh garnishes. The creamy texture of the corn and the balance of flavors make it a dish everyone will love.
Ingredients
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2 boneless, skinless chicken breasts
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1 cup long-grain white rice
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2 cups chicken broth
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon cumin
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Salt and pepper to taste
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1 cup frozen corn (or fresh if available)
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2 tablespoons butter
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1/4 cup mayonnaise
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1/4 cup crumbled cotija cheese (or feta cheese)
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1 tablespoon lime juice
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Fresh cilantro for garnish
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1/2 teaspoon smoked paprika (optional)
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1/2 teaspoon cayenne pepper (optional for extra heat)
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Lime wedges for serving
Instructions
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Preheat the chicken broth to boil. Add rice, reduce heat, and cover. Simmer for 15-20 minutes or until the liquid has been absorbed. Fluff rice with a fork.
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In a skillet, heat olive oil over medium-high heat. Season the chicken with chili powder, garlic powder, cumin, salt, and pepper. Cook for 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Let rest before slicing.
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In the same skillet, melt butter and cook corn for 5-7 minutes until slightly charred. Stir in mayonnaise, smoked paprika, and cayenne pepper (optional).
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To assemble, layer rice in bowls, top with sliced chicken and street corn. Add crumbled cotija cheese and drizzle with lime juice.
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Garnish with cilantro and lime wedges. Serve immediately.
Notes
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For extra crunch, sprinkle chopped walnuts or almonds over the pears before baking.
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Store leftovers in airtight containers for up to 3 days in the fridge. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes