Street Corn Chicken Rice Bowl
Equipment
- Large skillet or cast-iron pan
- Large skillet or cast-iron pan
- Measuring cups and spoons
- Cutting board and knife
- Mixing spoon or spatula
Ingredients
- 2 large chicken breasts or 4 small, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 2 cups cooked rice white, brown, or cilantro-lime rice
- 2 cups corn kernels fresh, canned, or frozen
- 2 tablespoons mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup cotija cheese or feta
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Optional toppings: sliced avocado jalapeños, hot sauce, extra lime wedges
Instructions
- Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Add chicken pieces, season with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
- Prepare the Corn Mixture: In a mixing bowl, combine corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, lime juice, and cilantro. Stir until creamy and well mixed.
- Assemble the Bowls: Divide cooked rice evenly into four bowls. Top with seasoned chicken, then spoon the creamy corn mixture on top.
- Finish and Serve: Garnish with avocado, jalapeños, hot sauce, or extra lime wedges for a burst of freshness.
Notes
Tips for Success
- Cut the chicken into even pieces so it cooks quickly and evenly.
- Don’t skip the lime juice—it balances the creamy corn mixture beautifully.
- For maximum flavor, let the chicken rest for a few minutes before serving.
Variations and Substitutions
- Protein Swap: Try shrimp, steak, or tofu instead of chicken.
- Cheese Alternatives: If you can’t find cotija, feta or Parmesan works well.
- Rice Options: Swap white rice for quinoa, cauliflower rice, or cilantro-lime rice for extra flavor.