Description
These Street Corn Chicken Rice Bowls combine seasoned, tender chicken with creamy Mexican street corn and fluffy cilantro lime jasmine rice for a flavorful, hearty, and easy weeknight meal. Perfectly balanced with smoky spices, zesty lime, and fresh toppings like pico de gallo, avocado, and jalapeno, this dish is customizable, nutritious, and ideal for meal prep or a quick dinner that comes together in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
Mexican Street Corn
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
- 1 tsp chili powder (or tajin)
- Juice of half of a lime
- Salt and pepper (to taste)
- Hot sauce (to taste)
Cilantro Lime Rice
- 1 cup jasmine rice (uncooked)
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Toppings and Extras
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a bowl, combine the smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Toss the bite-sized chicken pieces with olive oil, lime juice, and the spice mixture until evenly coated.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the seasoned chicken pieces for about 6-8 minutes, turning occasionally, until fully cooked through and slightly charred on the edges. Remove from heat and keep warm.
- Make the Mexican Street Corn: In the same skillet or a separate pan, cook the sweet corn over medium heat until tender and slightly charred, about 5-7 minutes. Remove from heat and stir in light sour cream, light mayo, cotija cheese, chili powder or tajin, lime juice, salt, pepper, and hot sauce to taste. Mix well until creamy and flavorful.
- Prepare the Cilantro Lime Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice, kosher salt, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed. Remove from heat, fluff rice with a fork, and stir in minced cilantro and lime juice.
- Assemble the Bowls: In serving bowls, layer a base of cilantro lime rice. Top with cooked chicken, creamy street corn, and desired toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips.
- Serve: Optionally, drizzle with extra hot sauce or a squeeze of lime for added brightness and heat. Enjoy warm.
Notes
- This recipe is perfect for meal prep as it stores well and reheats nicely.
- You can customize toppings to your preference, adding or omitting ingredients like jalapenos or avocado.
- Use fresh corn in season for the best flavor or frozen corn for convenience.
- Substitute cotija cheese with parmesan or queso fresco if preferred.
- Adjust the spices and hot sauce to taste for desired heat level.
- For a lower-fat option, reduce the amount of mayo and sour cream or use light versions.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 85 mg
