Description
A flavorful Street Corn Chicken Rice Bowl Recipe featuring juicy grilled chicken, Mexican-style street corn, fluffy rice, creamy jalapeño dressing, and fresh toppings. Meal prep friendly and perfect for a weeknight dinner.
Ingredients
2 lbs boneless chicken thighs or breasts, cubed
2 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
1/2 tsp brown sugar
Salt and pepper to taste
2 cups cooked jasmine or basmati rice
1 1/2 cups corn kernels (fresh or frozen)
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp chili powder
1/3 cup crumbled cotija cheese
1 avocado, sliced
Fresh cilantro for garnish
Lime wedges for serving
1/2 cup creamy jalapeño lime dressing (store-bought or homemade)
Instructions
1. In a bowl, toss chicken with olive oil, paprika, garlic powder, cumin, chili powder, brown sugar, salt, and pepper.
2. Heat skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Rest before slicing.
3. Char corn in a dry skillet until slightly golden, about 4–5 minutes.
4. In a mixing bowl, combine charred corn with mayo, lime juice, chili powder, and cotija cheese to create the street corn mixture.
5. Prepare rice and keep warm.
6. Assemble bowls: rice, corn mixture, sliced chicken, avocado, drizzle jalapeño lime dressing.
7. Garnish with cilantro and lime wedges. Serve immediately or pack for meal prep.
Notes
To make it dairy-free, use vegan mayo and skip the cheese.
Store components separately in the fridge for up to 4 days.
Great for lunchboxes and customizable with shrimp, beef, or tofu.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg