By This Street Corn Chicken Rice Bowl balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Street Corn Chicken Rice Bowl captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Street Corn Chicken Rice Bowl becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 boneless, skinless chicken breasts (or thighs)
1 cup of rice (white, brown, or your choice)
1 cup of corn kernels (fresh, frozen, or canned)
1/2 cup of black beans, drained and rinsed
1/4 cup of crumbled cotija cheese (or feta)
1/4 cup of sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1 clove garlic, minced
1 jalapeño, sliced (optional)
Fresh cilantro, chopped
Salt and pepper, to taste
Olive oil for cooking
PREPARATION STEPS
Cook the Rice:
Cook 1 cup of rice according to package instructions. Fluff and set aside.
Prepare the Chicken:
Season chicken breasts with salt, pepper, chili powder, smoked paprika, and cumin.
Heat a drizzle of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked. Let it rest for a few minutes, then slice.
Make the Street Corn:
In the same skillet, add the corn kernels and cook until slightly charred, about 3-4 minutes.
In a bowl, mix together sour cream, mayonnaise, lime juice, minced garlic, and a pinch of chili powder. Stir in the charred corn and half of the cotija cheese.
Assemble the Bowls:
Divide the rice between bowls. Top with sliced chicken, street corn mixture, black beans, and any optional toppings like jalapeño slices and cilantro.
Sprinkle the remaining cotija cheese over the top.
Serve:
Drizzle with extra lime juice and enjoy your Street Corn Chicken Rice Bowl!
Duration:
Total Time: 35 minutes
Calories:
Estimated Calories per Serving: 520 kcal
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
