Description
A satisfying and flavorful dish, this Loaded Street Corn Chicken Rice Bowl combines tender chicken seasoned with a mix of spices, creamy street corn, and fluffy rice. Topped with fresh cilantro and tangy red onions, it’s a hearty meal bursting with Mexican-American flavors.
Ingredients
Scale
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cubed or sliced)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/3 cup mayonnaise
- 1/3 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
Optional Toppings:
- Avocado slices
- Lime wedges
- Jalapeño slices
- Hot sauce
Instructions
- Season and Cook Chicken: Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss chicken with half of the spice mixture. Cook seasoned chicken in olive oil until golden.
- Prepare Street Corn: Cook corn until slightly charred. Combine corn with mayonnaise, cotija cheese, lime juice, remaining spices, and cayenne pepper if using.
- Assemble Bowls: Layer rice, cooked chicken, and street corn mixture. Top with red onion, cilantro, and optional toppings. Serve immediately.
Notes
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- This recipe is great for meal prep—store components separately and assemble before eating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
