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Street Corn Chicken Rice Bowl


  • Author: Teprod
  • Total Time: 35 minutes
  • Yield: Serves 4

Description

Indulge in a vibrant Street Corn Chicken Rice Bowl, where tender chicken meets sweet corn, zesty lime, and creamy cotija cheese for a fiesta of flavors. Perfect for busy weeknights or entertaining friends, this dish is not only easy to prepare but also customizable to your taste. Experience a delightful blend of colors and textures that will make your taste buds dance!


Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh corn kernels
  • 1 cup jasmine rice
  • 3 tablespoons freshly squeezed lime juice
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse jasmine rice under cold water until clear. In a saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and cook until fluffy (about 15 minutes).
  2. Season chicken breasts with salt, pepper, cumin, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until golden brown and cooked through.
  3. In another skillet, sauté fresh corn kernels with a dash of salt until slightly browned (around 5 minutes).
  4. To assemble the bowl: Start with jasmine rice as the base. Top with sliced chicken and sautéed corn.
  5. Drizzle lime juice generously over the top and sprinkle with cotija cheese and chopped cilantro.
  6. Serve warm with extra lime wedges or hot sauce if desired.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 450g)
  • Calories: 520
  • Sugar: 4g
  • Sodium: 640mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 3g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: For added flavor, marinate the chicken in lime juice and spices beforehand. Customize by swapping chicken for shrimp or tofu; add vegetables like bell peppers or avocado for extra nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.