Street Corn Chicken Rice Bowl

Spice up your weeknight dinners with a flavorful and easy-to-make Street Corn Chicken Rice Bowl! This delicious dish combines jasmine rice, juicy chicken, and fresh corn, all topped with a zesty lime mayonnaise and cotija cheese. Discover how to customize your bowl for any diet, from vegetarian options to healthier swaps.

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Ingredients

1 cup cooked jasmine rice

1 pound boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons lime juice

1 tablespoon fresh cilantro, chopped

1 avocado, sliced

Lime wedges for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced chicken, chili powder, smoked paprika, garlic powder, and salt. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.

While the chicken is cooking, prepare the corn. If using fresh corn, grill or sauté the kernels in a separate skillet until they are slightly charred. For frozen corn, cook in a pan until heated through.

In a small bowl, mix together the mayonnaise and lime juice to create a tangy sauce.

Once the chicken is cooked and the corn is ready, assemble the rice bowls: start with a base of jasmine rice in each bowl.

Top the rice with the cooked chicken, followed by the corn. Drizzle the lime mayonnaise over the top.

Sprinkle the crumbled cotija cheese and chopped cilantro on top of each bowl.

Add slices of avocado and garnish with lime wedges on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the bowls with a vibrant sprinkle of fresh cilantro and arrange the avocado slices neatly for an appealing look. A squeeze of lime over the top just before serving enhances both flavor and presentation.