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Street Corn Chicken Rice Bowl: A Flavor-Packed Recipe You’ll Love

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Some recipes take you on a journey, and this one transports me straight to a lively Mexican street market! The first time I made this, the smoky aroma of grilled chicken, the zesty kick of lime, and the creamy street corn topping had me hooked. Every bite is a perfect balance of spice, freshness, and comfort. Whether you’re meal-prepping or making a quick family dinner, this dish is packed with bold flavors and customizable toppings. Try it today—you won’t regret it!

Ingredients

Scale

For the Chicken

  • 2 large chicken breasts, diced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Rice

  • 1 cup long-grain rice (cooked as per package instructions)
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro

For the Street Corn

  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1/2 tsp chili powder
  • Juice of 1 lime
  • Salt to taste

Optional Toppings

  • Diced avocado
  • Chopped tomatoes
  • Sliced jalapeños
  • Extra cotija cheese

Instructions

1. Prepare the Chicken

  1. In a bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes until browned and fully cooked. Set aside.

2. Cook the Rice

  1. Cook the rice according to package instructions.
  2. Once cooked, fluff the rice with a fork and stir in lime juice and chopped cilantro.

3. Make the Street Corn

  1. In a bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix well.

4. Assemble the Bowls

  1. Divide the cilantro-lime rice among serving bowls.
  2. Top with the cooked chicken and a generous scoop of the street corn mixture.
  3. Add optional toppings like diced avocado, chopped tomatoes, or sliced jalapeños.

How to Serve

Serve the bowls warm, garnished with extra cilantro and a lime wedge for squeezing over the top. Enjoy immediately!

Notes

  • Grill the Corn: For a smoky flavor, grill the corn before mixing it with the other street corn ingredients.
  • Swap Proteins: Use shrimp, steak, or tofu instead of chicken for a different twist.
  • Meal Prep: Store the rice, chicken, and street corn separately in the fridge for up to 3 days. Assemble fresh bowls when ready to eat.

Nutrition

Find it online: https://recipes.swedishinarabic.net/street-corn-chicken-rice-bowl-a-flavor-packed-recipe-youll-love/