This Loaded Street Corn Chicken Rice Bowl is the perfect combination of juicy chicken, zesty street corn, and cilantro-lime rice. It’s a vibrant, satisfying dish that delivers bold flavors in every bite. If you’re craving something hearty, fresh, and packed with savory goodness, this recipe is just what you need!
Why You’ll Love This Recipe
I absolutely love this recipe because it combines some of my favorite flavors—juicy chicken, smoky street corn, and the refreshing zing of cilantro-lime rice. The dish is customizable, so you can adjust the spice level and toppings to your liking. The creamy corn mixture, combined with the crunchy veggies and tender chicken, makes each bite an explosion of flavor. Plus, it’s quick and easy, making it perfect for a weeknight dinner or meal prep.
Ingredients
2 cups cooked rice (white, brown, or cauliflower rice)
2 chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup corn (grilled, roasted, or canned and drained)
1/4 cup mayonnaise or Greek yogurt
1 tablespoon lime juice
1/2 teaspoon chili powder (for corn)
1/4 teaspoon cayenne pepper (optional)
1/4 cup crumbled cotija cheese (or feta)
2 tablespoons chopped cilantro
1/4 cup diced red onion
1/4 cup diced cherry tomatoes
1/2 avocado, sliced
Lime wedges for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a skillet over medium-high heat. Add diced chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Set aside.
In a separate bowl, mix the corn with mayonnaise (or Greek yogurt), lime juice, chili powder, and cayenne pepper (if using). Stir well to combine.
Assemble the bowls by dividing the cooked rice between serving bowls.
Top each bowl with seasoned chicken, street corn mixture, cotija cheese, cilantro, diced red onion, cherry tomatoes, and sliced avocado.
Serve with lime wedges and enjoy!
Servings and timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
Make it spicy: Add more cayenne pepper or a diced jalapeño to the corn mixture for an extra kick.
Make it vegetarian: Skip the chicken and add more veggies like bell peppers, zucchini, or black beans.
Swap the rice: If you’re looking for a lighter option, cauliflower rice works perfectly as a low-carb alternative.
Dairy-free: Use dairy-free yogurt and omit the cotija cheese for a dairy-free version.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the fridge for up to 2-3 days. The components like rice, chicken, and corn mixture can be stored separately for longer freshness.
Reheating: Reheat the chicken and rice in the microwave or on the stovetop. Add the avocado, tomatoes, and cilantro fresh to each serving when ready to eat.
Related Recipes:
FAQs
Can I use frozen corn instead of fresh corn?
Yes, frozen corn is a great substitute. Just make sure to thaw and drain it before using it in the recipe.
Can I use a different cheese instead of cotija?
Absolutely! Feta cheese is a great alternative to cotija. It offers a similar tangy flavor, but you could also try queso fresco or even shredded cheddar.
Can I meal prep this dish?
Yes, this recipe is perfect for meal prep. Store the ingredients separately and assemble the bowls when you’re ready to eat.
Can I add beans to this dish?
Yes, adding black beans or pinto beans would make a delicious addition, especially if you’re looking for extra protein and fiber.
What can I serve with this rice bowl?
This dish is filling on its own, but if you’d like to serve something on the side, consider a fresh green salad or tortilla chips with salsa.
Conclusion
This Loaded Street Corn Chicken Rice Bowl is an easy, flavor-packed meal that brings a fiesta of tastes to your plate. The combination of tender chicken, zesty street corn, and cilantro-lime rice creates a dish that’s both satisfying and refreshing. It’s quick to prepare and can easily be customized, making it a go-to recipe for any occasion. Whether you’re looking for a weeknight dinner or a fun meal to impress guests, this bowl will be a hit.
📖 Recipe:
Print
Loaded Street Corn Chicken Rice Bowl
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Loaded Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that combines juicy chicken, smoky street corn, and refreshing cilantro-lime rice. Packed with bold flavors and topped with creamy corn, crumbled cotija cheese, and fresh veggies, this quick and customizable dish is perfect for weeknight dinners or meal prep. Easy to make and bursting with flavor, it’s sure to be a family favorite!
Ingredients
2 cups cooked rice (white, brown, or cauliflower rice)
2 chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup corn (grilled, roasted, or canned and drained)
1/4 cup mayonnaise or Greek yogurt
1 tablespoon lime juice
1/2 teaspoon chili powder (for corn)
1/4 teaspoon cayenne pepper (optional)
1/4 cup crumbled cotija cheese (or feta)
2 tablespoons chopped cilantro
1/4 cup diced red onion
1/4 cup diced cherry tomatoes
1/2 avocado, sliced
Lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium-high heat. Add diced chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Set aside.
- In a separate bowl, mix the corn with mayonnaise (or Greek yogurt), lime juice, chili powder, and cayenne pepper (if using). Stir well to combine.
- Assemble the bowls by dividing the cooked rice between serving bowls.
- Top each bowl with seasoned chicken, street corn mixture, cotija cheese, cilantro, diced red onion, cherry tomatoes, and sliced avocado.
- Serve with lime wedges and enjoy!
Notes
Variations: You can make it spicier by adding extra cayenne pepper or diced jalapeño. For a vegetarian version, omit the chicken and add more veggies like bell peppers, zucchini, or black beans. To make it dairy-free, substitute with dairy-free yogurt and omit the cotija cheese.
Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. For optimal freshness, store the rice, chicken, and corn mixture separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal
