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Flavorful Street Corn Chicken Rice Bowl with Zesty Toppings

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A quick and easy chicken rice bowl inspired by smoky, tangy street corn flavors, topped with zesty lime crema and fresh ingredients for a vibrant, comforting meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups fresh or frozen corn kernels (about 3 ears fresh)
  • 1 tbsp butter
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled Cotija cheese
  • 1 tsp chili powder
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 2 cups cooked white or brown rice (about 1 cup dry)
  • 1 tbsp lime zest (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 1 small jalapeño, thinly sliced (optional)
  • Extra Cotija cheese or shredded cheddar for garnish
  • Additional fresh cilantro leaves and lime wedges

Instructions

  1. Rinse 1 cup (190g) of rice under cold water until the water runs clear. Combine with 2 cups (475ml) water in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 18 minutes (white rice) or 40 minutes (brown rice). Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lime zest if using.
  2. In a bowl, toss the chicken with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Heat a skillet over medium-high heat and cook chicken for 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat, let rest for a few minutes, then slice into strips.
  4. In the same skillet, melt butter over medium heat. Add corn and cook, stirring occasionally, until lightly charred and golden, about 5-7 minutes.
  5. Remove corn from heat and transfer to a bowl. Stir in mayonnaise, Cotija cheese, chili powder, lime juice, and chopped cilantro.
  6. In a small bowl, combine sour cream or Greek yogurt with a squeeze of lime juice. Season with a pinch of salt and mix well. Thinly slice jalapeño for an extra kick if desired.
  7. Divide cooked rice between bowls. Top with sliced chicken, a generous scoop of street corn mixture, a dollop of the lime crema, jalapeño slices, extra cheese, and fresh cilantro.
  8. Serve with lime wedges on the side.

Notes

Use chicken thighs for juicier meat; frozen corn can be used if thawed first. Rest chicken before slicing to keep it juicy. Adjust chili powder and jalapeño for desired spice level. For dairy-free, substitute sour cream and mayonnaise with avocado or cashew creams and omit cheese.

Nutrition

Keywords: chicken rice bowl, street corn, zesty toppings, quick dinner, easy recipe, smoky chicken, lime crema, summer meal

Find it online: https://atomicbite.com/flavorful-street-corn-chicken-rice-bowl-recipe-easy-zesty-toppings-guide/