Street Corn Chicken Rice Bowl Recipe

I recently discovered an innovative twist that has turned into my go-to family dinner. Juicy chicken, spicy seasonings, crisp corn and red bell pepper blend marvelously on a bed of rice. The zesty lime sauce ties all the elements together flawlessly. I highly recommend trying this unforgettable, delicious creation absolutely.

I recently cooked up a batch of my Street Corn Chicken Rice Bowl and I gotta say its flavor profile really caught me by surprise. I started with 1 lb boneless, skinless chicken breast cubed up and seasoned it with garlic powder, smoked paprika, salt and pepper before drizzling 2 tbsp olive oil to get that sizzling start.

Then i tossed in 2 cups of cooked rice with the corn kernels from 2 ears of corn and diced red bell pepper. Mixing in a little 1/2 cup cotija cheese, 1/4 cup mayonnaise, 1/4 cup sour cream and a squeeze of lime along with a pinch of chili powder really brings all the flavors together.

I’d admit; it feels like a healthy mealtime treat that works well for a quick lunch or a family dinner. Enjoy making this easy, protein-packed bowl that is perfect for meal prep.

Why I Like this Recipe

I really love how the smoky spices on the chicken make every bite burst with flavor and give the dish a cool kick. It makes me feel like I’m tucking into something special even when I’m just cooking a quick meal.

I also enjoy how the sweet corn, bell pepper, and creamy sauce come together in a way that makes the dish feel balanced but still exciting. The textures and flavors just mesh so well.

Another thing I really dig is how simple it is to make. Even on busy weeknights when I’m tired, I can whip this up without much fuss, and it still tastes amazing.

Finally, I love that this recipe is versatile. It works as a hearty dinner for the family or a light meal on a hot day, plus it’s a pretty healthy option without sacrificing any of the fun flavors.

Ingredients

• Chicken: a lean protein thats super important for muscle growth.

  Its got lots of nutrients and gives the bowl a hearty feel.

• Rice: this is your energy source, packin in essential carbs.

  Brown rice even gives you more fiber to help with digestion.

• Corn: adds a natural sweetness and a good dose of fiber and vitamins.

  Fresh kernels really brighten up the dish.

• Red bell pepper: crisp and full of vitamin C, its a crunchy, healthy burst of color and nutrients.
• Cotija cheese: brings a salty kick and creamy texture, balancing the flavors with a rich, tangy vibe.
• Lime juice: gives a fresh sour note that lightens and enlivens all the other ingredients.

Ingredient Quantities

• 1 lb boneless, skinless chicken breast, cut into cubes
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups cooked rice (white or brown)
• 2 ears of corn, kernels removed (or 1.5 cups frozen corn, thawed)
• 1 red bell pepper, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lime
• 1/4 tsp chili powder
• 1/4 cup chopped fresh cilantro

How to Make this

1. Cut the chicken into cubes and season with garlic powder, smoked paprika, salt, and pepper.

2. Heat the olive oil in a large skillet over medium-high heat and add the chicken. Cook for about 5-7 minutes until it is nicely browned and cooked through.

3. Toss the diced red bell pepper into the skillet with the chicken and cook for an extra 2 minutes until it softens a bit.

4. Stir in the corn kernels (or add thawed frozen corn) and cook together with the chicken and bell pepper for another 2-3 minutes.

5. In a small bowl, combine the mayonnaise, sour cream, lime juice, and chili powder; whisk them together until the sauce looks smooth.

6. Set aside the sauce while you prepare the rest of the bowl.

7. Spoon the cooked rice into a serving bowl as the base.

8. Carefully top the rice with the chicken, bell pepper, and corn mixture.

9. Drizzle the creamy sauce evenly over the bowl and then sprinkle the crumbled Cotija cheese on top.

10. Finish off by garnishing with chopped fresh cilantro and serve immediately while warm.

Equipment Needed

1. Large skillet for browning the chicken and cooking the veggies
2. Chef’s knife and cutting board for chopping the chicken and bell pepper
3. Measuring spoons and cups for the spices, oil, and sauce ingredients
4. Spatula or tongs for stirring and flipping the chicken
5. Small bowl to mix the sauce
6. Whisk to blend the sauce ingredients together
7. Serving bowl to build the final dish

FAQ

Street Corn Chicken Rice Bowl Recipe Substitutions and Variations

• If you dont have chicken breast, you can swap it for turkey breast or even firm tofu for a plant based twist.
• If you dont find smoked paprika try mixing regular paprika with a pinch of cumin to get a similar smoky flavor.
• If you dont have cotija cheese, crumbled feta works really well in its place.
• If you dont get sour cream, plain Greek yogurt can work just as nice to add creaminess.
• If you dont have lime, lemon juice is a good alternative to bring that tangy kick.

Pro Tips

1. Make sure your pan is really hot before you add the chicken so you get a good sear. It keeps the chicken juicy and full of flavor
2. If you’re using frozen corn, be sure to totally thaw and drain it first so the sauce doesnt get watery
3. Don’t rush when mixing your mayo, sour cream and lime juice; let it sit a couple minutes so the flavors really meld together
4. Give the chicken a minute to rest after cookin so the juices settle in and the meat stays tender