Street Corn Chicken Rice Bowl

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Imagine digging into a warm bowl brimming with juicy grilled chicken, golden kernels of roasted corn, and a bed of fluffy white rice—all crowned with a sprinkle of fresh cilantro and a squeeze of zesty lime. The Street Corn Chicken Rice Bowl brings together bold Mexican street food vibes with everyday comfort. The smoky char on the chicken, the sweetness of the corn, and the fresh herbs create a crave-worthy balance that hits every taste note.

This is more than just a bowl; it’s a full-on flavor fiesta. With vibrant colors and a variety of textures—from the crispness of fresh cilantro to the creamy tang of optional cotija cheese or a dollop of sour cream—this dish satisfies your tastebuds and your appetite. Whether you’re looking for a quick lunch, a casual dinner, or meal prep magic for the week, this bowl has your back.

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Ingredients for this Street Corn Chicken Rice Bowl

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cooked white rice (jasmine or basmati recommended)
• 1 cup sweet corn kernels (grilled or sautéed)
• 1 tablespoon butter (for the corn)
• 1 tablespoon mayonnaise (optional, for a street corn vibe)
• Juice of 1 lime
• Fresh cilantro, chopped
• Cotija cheese or feta (optional garnish)
• Hot sauce or chili powder (optional for heat)

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Step 1: Marinate and Cook the Chicken

Start by seasoning the diced chicken breasts with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Mix well to ensure every piece is coated with the smoky-spicy blend. Let it sit for about 10–15 minutes to soak in the flavors. Heat a skillet or grill pan over medium-high heat, and cook the chicken for 5–7 minutes, turning occasionally, until it’s cooked through and beautifully charred on the outside.

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Step 2: Prepare the Corn

In a separate pan, melt the butter over medium heat. Add the corn kernels and cook for 4–5 minutes, stirring occasionally, until they start to brown slightly and take on that roasted flavor. If you’re going for the authentic street corn feel, stir in a spoonful of mayonnaise and a squeeze of lime juice for a creamy tangy twist.

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Step 3: Cook or Warm the Rice

While the chicken and corn are cooking, prepare your rice according to package instructions or reheat pre-cooked rice. Fluff it up with a fork and season lightly with salt if needed. A little lime juice or chopped cilantro stirred into the rice can add a fresh lift.

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Step 4: Assemble the Bowl

Scoop the warm rice into a bowl as your base. Top with the grilled chicken, followed by the golden roasted corn. Add garnishes like chopped fresh cilantro, a crumble of cotija or feta cheese, and an extra squeeze of lime. Drizzle on hot sauce or sprinkle chili powder if you like it spicy.

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Step 5: Serve and Enjoy

Serve your Street Corn Chicken Rice Bowl fresh and warm. This dish shines best when everything is hot and freshly assembled—perfect for a quick weeknight dinner or a meal prep superstar that reheats like a dream.

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Storage Instructions

To store your Street Corn Chicken Rice Bowl, allow all components to cool to room temperature before transferring them into airtight containers. For best results:

• Refrigerate: Store the chicken, corn, and rice in separate containers for up to 4 days to maintain texture and flavor. You can also combine them in one meal-prep container if you plan to reheat everything together.
• Freeze: The rice and chicken freeze well for up to 2 months. Avoid freezing with fresh herbs or cheese; add those after reheating.
• Reheating: Use a microwave or skillet. For microwave: add a splash of water to the rice to rehydrate, then cover and heat for 1–2 minutes. For stovetop: sauté everything together until warmed through.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 420 kcal
• Protein: 32g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 3g
• Sugar: 4g
• Sodium: 490mg

Note: Nutrition may vary depending on ingredients used, especially if cheese or mayo is added.

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Frequently Asked Questions

1. Can I use rotisserie chicken instead?

Yes! Rotisserie chicken is a great time-saving option. Just shred and season it lightly before adding it to the bowl.

2. Is this recipe spicy?

Not by default. The spices add flavor but not heat. Add chili powder or hot sauce if you want more spice.

3. What type of corn works best?

Fresh grilled corn is amazing, but canned or frozen sweet corn works just as well, especially when sautéed.

4. Can I make this vegetarian?

Absolutely! Swap the chicken for grilled tofu or seasoned black beans for a delicious meat-free version.

5. What cheese can I use if I can’t find cotija?

Feta is a great substitute—it’s salty and crumbly like cotija. Parmesan can also work in a pinch.

6. How do I keep the rice from drying out when reheating?

Add a tablespoon of water before reheating and cover the container—it helps retain moisture.

7. Can I prep this ahead for the week?

Yes! This is a fantastic meal prep dish. Store rice, corn, and chicken separately or combined in containers.

8. Is this gluten-free?

Yes, all ingredients are naturally gluten-free, but always double-check seasoning blends and toppings.

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