Description
This Street Corn Chicken Bowl features seasoned chicken, creamy corn, and fresh toppings served over rice, making it a colorful and delicious option for a quick dinner or meal prep. It’s customizable and packed with flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup diced red onion
- 1 jalapeño, sliced (optional for heat)
Instructions
- Season the chicken breasts with a mixture of chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken breasts.
- Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
- If using fresh corn, grill or sauté it until charred and tender. For frozen corn, thaw and sauté until heated through.
- In a mixing bowl, combine the cooked corn with mayonnaise, lime juice, and half of the crumbled cotija cheese. Stir until well coated.
- Start with a base of cooked rice in each serving bowl.
- Add sliced chicken on top of the rice.
- Spoon the creamy corn mixture over the chicken.
- Top with diced red onion and optional jalapeños.
- Add slices of avocado and sprinkle with remaining cotija cheese.
- Garnish with fresh cilantro and a squeeze of lime juice.
Notes
- Serve immediately while warm, with extra lime wedges on the side.
- Store leftovers separately in airtight containers; chicken and corn can be reheated.
- Customize with additional toppings like black beans or diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes