Tangy Street Corn Chicken Rice Bowl Magic (Print Version)

This Street Corn Chicken Rice Bowl brings vibrant Mexican street food flavors right to your kitchen. Quick, zesty, and so satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Base & Protein

01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 cup white rice, uncooked
03 - 3 cups frozen corn, thawed (or fresh corn kernels from 3 cobs)
04 - 1 can (15 oz) black beans, rinsed and drained

→ Flavor Boosters

05 - 1/2 cup mayonnaise (full-fat)
06 - 1/4 cup sour cream or plain Greek yogurt
07 - 1 large lime, juiced and zested
08 - 1/2 cup crumbled Cotija cheese
09 - 1.5 tsp chili powder, divided
10 - 1 tsp ground cumin, divided
11 - 1 tsp garlic powder, divided
12 - 1 tsp smoked paprika, divided
13 - Salt and black pepper to taste
14 - 2 tbsp olive oil, divided

→ Fresh Garnishes

15 - 1/4 cup fresh cilantro, chopped
16 - 1/4 red onion, thinly sliced (optional)
17 - 1/2 jalapeño, thinly sliced (optional)

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken breasts dry – this is key for a good sear, honestly! Then, slice them into bite-sized pieces. In a bowl, toss the chicken with a good drizzle of olive oil, then sprinkle generously with half of your chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Really get in there with your hands and make sure every piece is coated. I always forget to season evenly, so take your time here. It should smell wonderfully smoky already!
02 - While the chicken is getting acquainted with its spices, start your rice. Follow the package directions for your white rice, but here's a little trick I learned: once it comes to a simmer, pop the lid on tight and don't peek! Seriously, don't. That steam is doing all the work. I once lifted the lid too early and ended up with sad, undercooked rice. Let it rest for 5-10 minutes off the heat after cooking for extra fluffiness. You want that perfect base for your <span class="keyphrase">Street Corn Chicken Rice Bowl</span>.
03 - Heat a large skillet over medium-high heat with a little more olive oil. Once it's shimmering, add your seasoned chicken in a single layer. Don't overcrowd the pan, or it won't get that beautiful golden crust – I learned that the hard way with a sad, steamed batch! Let it cook undisturbed for 3-4 minutes per side until it's cooked through and has a lovely char. The smell filling your kitchen right now should be incredible, smoky and savory!
04 - In the same skillet (or a separate one if you're multitasking like a pro), add your frozen corn. Let it cook over medium-high heat, stirring occasionally, until some of the kernels are nicely charred and slightly sweet. This is where that "street corn" magic really happens, giving it depth. While the corn chars, warm your rinsed black beans in a small saucepan or microwave. You want everything warm and ready for assembly. Don't forget to season the corn with a pinch of salt and pepper!
05 - Now for the star of the show! In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), the juice of one lime, and the remaining chili powder, cumin, garlic powder, and smoked paprika. Give it a good whisk until it's smooth and creamy. Taste it! Does it need more lime? A little more salt? This is your moment to adjust it to your personal preference. I always add a tiny bit more lime because I love that zing!
06 - Alright, time for the grand finale! Grab your favorite bowls. Start with a generous scoop of the fluffy white rice. Next, add a portion of the seared chicken, the charred corn, and the warmed black beans. Drizzle that amazing street corn dressing generously over everything. Now, for the finishing touches: sprinkle with crumbled Cotija cheese, a handful of fresh cilantro, and if you're feeling it, some thinly sliced red onion and jalapeño. It should look vibrant, smell incredible, and honestly, taste even better than it looks. Dig in!

# Notes:

01 - Don't overcrowd the pan when searing chicken for that beautiful crust!
02 - Keep the dressing separate until serving to avoid soggy bowls.
03 - Greek yogurt works wonders if you're out of sour cream, and honestly, sometimes I prefer it!
04 - A sprinkle of Tajín on top takes this to another level, trust me.

# Equipment Needed:

01 - Large skillet
02 - saucepan
03 - mixing bowls
04 - whisk

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 25-35g
Total Carbohydrate: 50-60g
Protein: 35-45g

Back