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Chicken and Street Corn Rice Bowl

This easy and quick chicken and street corn rice bowl recipe delivers explosive flavors reminiscent of summer evenings. It's a fresh and flavorful Mexican-inspired meal perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinated Chicken (450g)
  • 450 g boneless chicken breasts cut into uniform-sized pieces
  • 2 tbsp extra virgin olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp lime juice freshly squeezed
For the Corn (2 cups)
  • 2 cups corn kernels fresh, canned (drained), or frozen (thawed)
  • 1 tsp vegetable oil or more, as needed
For the Rice
  • 2 cups cooked rice white, jasmine, or basmati
For the Street Corn Sauce
  • 0.5 cup thick sour cream or Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 0.25 tsp salt
Garnish
  • 0.5 cup crumbled cotija or feta cheese
  • 0.25 cup fresh cilantro finely chopped
  • fresh or pickled jalapeño slices to taste
  • lime wedges
  • 1 ripe avocado sliced or diced

Equipment

  • Large bowl
  • Large skillet
  • Small bowl

Method
 

  1. In a large bowl, combine olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add chicken and mix well to coat. Marinate in the refrigerator for at least 10 minutes, or up to 15 minutes for enhanced flavor.
  2. Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and browned (about 5-7 minutes). Ensure chicken reaches an internal temperature of 74°C (165°F). Remove from heat and set aside.
  3. In the same skillet, add vegetable oil. Add corn kernels and sauté over medium heat for about 5 minutes, until slightly charred and tender.
  4. In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, and salt until smooth.
  5. Divide cooked rice into bowls. Top generously with cooked chicken, sautéed corn, street corn sauce, crumbled cheese, cilantro, jalapeños, lime wedges, and avocado.
  6. Serve immediately to enjoy the freshness of the ingredients.

Notes

Feel free to customize this recipe! Substitute chicken with tofu for a vegetarian option, or add other vegetables like bell peppers or red onions to the corn. For a spicier kick, try sriracha sauce instead of chili powder. For perfectly cooked chicken, ensure it's well browned and reaches an internal temperature of 74°C (165°F). If preparing elements ahead of time, store them separately in the refrigerator. Rice can be cooked the day before to save time.