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A vibrant rice bowl topped with spiced chicken cubes and creamy charred street corn with cotija cheese and cilantro.

Street Corn Chicken Rice Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 cups white rice, cooked
  • 3 cups corn kernels, fresh or frozen
  • 1/4 cup mayonnais e
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Method
 

  1. In a medium bowl, toss the chicken cubes with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 8 to 10 minutes until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
  3. In the same skillet, add the corn kernels. Cook undisturbed for 3 to 4 minutes until charred, then stir and cook for another 2 minutes.
  4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and half of the cilantro.
  5. Fold the charred corn into the mayonnaise mixture and stir in 1/4 cup of cotija cheese.
  6. Divide the cooked rice into four bowls. Top each with a portion of the spiced chicken and the street corn mixture.
  7. Garnish with the remaining cotija cheese, cilantro, and additional chili powder if desired.