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A vibrant bowl featuring spiced chicken, charred corn, cilantro rice, and cotija cheese.

Street Corn Chicken Rice Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 625
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups long -grain white rice, cooked
  • 3 cups corn kernels, fresh or frozen
  • 1/4 cup mayonnais e
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumi n
  • Salt and black pepper to taste

Method
 

  1. In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Add the chicken pieces to the marinade and toss to coat thoroughly; let sit for 10 minutes.
  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add chicken to the skillet and cook for 8-10 minutes until browned and the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
  5. In the same skillet, add the corn kernels and cook for 5-7 minutes without stirring frequently to achieve a charred, golden-brown finish.
  6. In a separate bowl, mix the mayonnaise, Mexican crema, and half of the cotija cheese.
  7. Fold the charred corn into the cream mixture until well combined.
  8. Assemble the bowls by layering the cooked rice, followed by the spiced chicken and the street corn mixture.
  9. Garnish with the remaining cotija cheese and fresh cilantro.