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Quick & Creamy Street Corn Chicken Rice Bowls (Ready in 30 Minutes)

A close-up of a vibrant street corn chicken rice bowl featuring seasoned chicken, creamy corn sauce, white rice, cotija cheese, and fresh cilantro.
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Make this flavorful Street Corn Chicken Rice Bowl for an easy dinner. You get smoky and creamy Mexican street corn tastes mixed with seasoned chicken and rice. This recipe brings bold, zesty flavors to your table quickly.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white or brown rice
  • 1 (15 ounce) can corn, drained, or 1.5 cups frozen corn
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Tajín seasoning, plus more for topping
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced (optional topping)
  • Lime wedges for serving

Instructions

  1. Season the chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Prepare the street corn mixture: In the same skillet (no need to clean), reduce the heat to medium. Add the drained corn and cook for 3 to 5 minutes until lightly charred.
  4. Make the creamy sauce: In a small bowl, whisk together the mayonnaise (or yogurt), lime juice, 1 teaspoon of Tajín seasoning, and half of the cilantro.
  5. Combine corn and sauce: Add the charred corn to the creamy sauce mixture. Stir well to coat.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked chicken. Spoon the creamy street corn mixture over the chicken.
  7. Finish and serve: Sprinkle the bowls with the remaining cilantro and Cotija cheese. Add extra Tajín seasoning to taste. Serve immediately with avocado slices and lime wedges.

Notes

  • For a healthier option, substitute plain Greek yogurt for the mayonnaise in the creamy sauce.
  • You can grill the chicken instead of pan-frying for a deeper smoky flavor.
  • This recipe works well for meal prep; store the rice, chicken, and corn topping separately and combine just before eating.

Nutrition

Find it online: https://cookingbymia.com/street-corn-chicken-rice-bowl-recipe/