Street Corn Chicken Rice Bowl

a round bowl with chicken and corn, served over white rice,

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This street corn chicken rice bowl features seared chicken with a creamy street corn salad served over white rice. An easy, flavorful meal for lunch or dinner.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Skill Level: Intermediate

Servings: Bowls

Author: Rena Awada

Ingredients

For the Chicken Marinade:

1 pound chicken breast cut into 1-inch cubes
1 ½ tablespoons olive oil or avocado oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
Juice of ½ lime or lemon

Street Corn Mixture:

2 cups corn kernels fresh or frozen and thawed
2 tablespoons mayonnaise lite works
2 tablespoons sour cream lite, or fat-free
1 clove garlic minced
¼ teaspoon chili powder
Juice of ½ lime
Kosher salt to taste
½ cup crumbled cotija cheese or crumbled feta cheese
chopped fresh cilantro or green onion optional

Rice Base:

1 ½ cups long-grain white rice jasmine rice or brown rice works
3 cups water or chicken broth
½ teaspoon salt

Instructions

Marinate the Chicken:

In a bowl, mix the 1 pound chicken breast with 1 ½ tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and Juice of ½ lime.
Let it sit while rice cooks and other ingredients are prepped (10–15 mins is enough).

Cook the Rice:

Rinse 1 ½ cups long-grain white rice until the water runs clear. Bring rice, 3 cups water, and ½ teaspoon salt to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Remove from heat and let steam for 5 mins, then fluff with a fork.

Cook Chicken & Corn Mixture:

Heat a large skillet over medium-high heat. Drizzle a little oil if needed. Add the marinated chicken and cook for 5–7 minutes, turning it until mostly cooked through and lightly browned.
Add the 2 cups corn kernels directly to the pan with the chicken and stir frequently to char the corn slightly and finish cooking the chicken for about 4 more minutes.

Mix in Street Corn Flavors:

Lower heat to medium.
Stir in 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 clove garlic, and ¼ teaspoon chili powder directly into the skillet. Toss everything to coat. (The mayo/sour cream mixture will slightly melt and become creamy). You may add a splash of broth or filtered water to help. Simmer everything for a couple of minutes to meld the flavors.
Squeeze in Juice of ½ lime and season with Kosher salt to taste.
Remove from heat and stir in ½ cup crumbled cotija cheese, chopped fresh cilantro or green onion (optional), or green onions if using.

Assemble the Bowls:

Divide the rice into 4 bowls. Top with the creamy street corn chicken mixture.
Garnish with lime wedges and fresh cilantro, if desired.

Notes

Chicken: I like to use breast, but chicken thighs will work too. If you want to use a different protein, try shrimp or salmon bites.
For the rice, you can do white rice, brown rice, quinoa, or cauliflower rice.
I used canned corn, but fresh or frozen are great options.
This meal is great for meal prepping and will last in the fridge for up to 4 days.
You can freeze for up to 2 months.
Reheat in microwave.

Nutrition