Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a one-bowl wonder, combining the smoky, creamy flavors of Mexican street corn with tender, seasoned chicken and fluffy rice. A perfect balance of textures and tastes in every bite!
Equipment
- Skillet
- Mixing Bowls
- Pot
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or chicken breast
- 1 tbsp olive oil
- 1 tsp taco seasoning
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp lime juice freshly squeezed
Mexican Street Corn
- 2 cups corn kernels fresh, canned, or frozen
- 2 tbsp mayonnaise
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp chili powder
- 1/4 cup cotija cheese crumbled
- 2 tbsp cilantro chopped
Rice
- 1 cup jasmine rice or basmati rice
- 2 cups water
- 1/2 tsp salt
Toppings
- 1 avocado sliced
- 1 jalapeño sliced
- 1 lime cut into wedges
Instructions
- Heat a skillet over medium-high heat. Add olive oil.
- Season the chicken with taco seasoning, cumin, paprika, salt, and pepper. Cook for 6-7 minutes per side until golden brown and fully cooked.
- Remove from heat, squeeze lime juice over the chicken, and let it rest for a few minutes. Then, slice into bite-sized pieces.
- In a separate skillet, add corn kernels and cook on medium-high heat until slightly charred, stirring occasionally.
- Transfer the corn to a bowl and mix with mayonnaise, lime juice, chili powder, and salt. Stir in cotija cheese and chopped cilantro.
- Rinse the rice under cold water, then add to a pot with water and salt. Bring to a boil, then cover and simmer on low heat for 15-20 minutes until tender.
- Fluff the rice with a fork and set aside.
- Assemble the bowl: Start with a base of rice, then add sliced chicken, street corn mixture, and desired toppings like avocado, jalapeño, and lime wedges.
Notes
Customize this bowl by adding black beans, swapping rice for quinoa, or making it vegetarian with grilled tofu or chickpeas instead of chicken.