Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, diced
02 -
1 teaspoon chili powder
03 -
1 teaspoon smoked paprika
04 -
½ teaspoon garlic powder
05 -
½ teaspoon cumin
06 -
1 tablespoon olive oil
07 -
Salt and pepper to taste
→ For the Rice
08 -
1 cup long-grain rice
09 -
Juice of 1 lime
10 -
2 tablespoons chopped fresh cilantro
→ For the Street Corn
11 -
2 cups corn kernels (fresh, frozen, or canned)
12 -
¼ cup mayonnaise
13 -
¼ cup crumbled cotija cheese
14 -
½ teaspoon chili powder
15 -
Juice of 1 lime
16 -
Salt to taste
→ Optional Toppings
17 -
Diced avocado
18 -
Chopped tomatoes
19 -
Sliced jalapeños
20 -
Extra cotija cheese
# Instructions:
01 -
Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned and fully cooked, about 5–7 minutes. Set aside.
02 -
Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
03 -
In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
04 -
Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture. Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.
05 -
Serve the Street Corn Chicken Rice Bowl warm, garnished with a sprinkle of fresh cilantro and a lime wedge for squeezing over the top.
# Notes:
01 -
Grill the corn before mixing it with the mayonnaise and cotija cheese for added flavor.
02 -
Use shrimp, steak, or tofu in place of chicken for a versatile twist.
03 -
For meal prep, store the rice, chicken, and street corn separately in the refrigerator for up to 3 days, then assemble fresh bowls when ready to eat.