Description

Inspired by the irresistible flavors of Mexican street corn, this Street Corn Chicken Rice Bowl brings together tender, spiced chicken, smoky grilled corn, creamy cotija cheese, and a zesty lime crema—all served over fluffy rice. It’s a complete, satisfying bowl perfect for lunch or dinner, bursting with bold flavors and fresh textures.

This recipe is easy to customize and perfect for meal prep or weeknight dinners, offering a delicious way to enjoy the tastes of street food right at home.

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Ingredients

(Serves 4)

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 3 cups cooked white or brown rice
• 2 cups corn kernels (fresh or frozen)
• ¼ cup chopped fresh cilantro
• ½ cup crumbled cotija cheese (or feta)
• ¼ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced
• ¼ teaspoon chili powder (for crema)
• Lime wedges, for serving

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Instructions

1. Prepare the Chicken:

In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Rub the spice mix evenly over the chicken breasts.

2. Cook the Chicken:

Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until cooked through and nicely browned. Remove from heat and let rest before slicing.

3. Cook the Corn:

In the same skillet, add corn kernels and cook over medium heat until lightly charred, about 5 minutes.

4. Make the Lime Crema:

In a small bowl, combine mayonnaise, sour cream, lime juice, minced garlic, and chili powder. Mix well.

5. Assemble the Bowls:

Divide cooked rice among bowls. Top with sliced chicken, charred corn, chopped cilantro, and crumbled cotija cheese. Drizzle with lime crema.

6. Serve:

Garnish with extra lime wedges and enjoy!

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Nutrition (Per Serving – Approx.)

• Calories: 520
• Protein: 40 g
• Carbohydrates: 50 g
• Fat: 18 g
• Saturated Fat: 6 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg

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Tips & Tricks

• Grill for more flavor: If possible, grill the chicken and corn for an authentic smoky taste.
• Make it spicy: Add sliced jalapeños or a dash of hot sauce to the crema.
• Swap cheese: Use queso fresco or feta if cotija isn’t available.
• Meal prep: Store components separately for up to 3 days and assemble before eating.
• Veggie boost: Add diced avocado, tomatoes, or black beans for extra texture and nutrition.

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From Me to Your Readers

This Street Corn Chicken Rice Bowl combines the best of comfort food and fresh Mexican-inspired flavors. It’s an easy recipe that feels like a treat but is packed with wholesome ingredients. The creamy, tangy lime crema perfectly balances the smoky spices and charred corn, making every bite satisfying and vibrant.

Give this recipe a try when you want a colorful, flavorful dinner that’s quick to prepare but sure to impress.