Description
Street Corn Chicken Rice Bowl brings Mexican street corn flavors to a hearty, satisfying meal. Creamy, zesty corn sauce drizzled over juicy grilled chicken and fluffy rice creates a perfect balance of textures you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken tenderloins
- ½ avocado
Grains and Base:
- 1 cup rice (white or brown)
- 2 cups chicken broth or water
- 1 tablespoon butter or olive oil
Seasonings and Toppings:
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups corn kernels
- 2 tablespoons unsalted butter
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- ¼ cup cotija or feta cheese
- 2 tablespoons fresh cilantro
- Lime wedges
Instructions
- Prepare the rice by heating chicken broth in a medium saucepan until boiling. Add rice and a small pinch of salt (9 grams / ), then reduce heat to low, cover, and simmer for 18-20 minutes according to package guidelines.
- Allow rice to rest covered for 5 minutes after cooking, then gently separate grains using a fork to create a fluffy texture.
- Season chicken tenderloins with a robust spice blend including chili powder (5 grams / ), garlic powder (3 grams / ), smoked paprika (4 grams / ), cumin (2 grams / ), kosher salt (2 grams / ), and black pepper (1 gram / ).
- Heat olive oil (15 milliliters / 0.5 fluid ounces) in a skillet over medium-high heat and cook seasoned chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Rest chicken for 3-4 minutes, then slice into thin, diagonal strips for optimal presentation.
- In the same skillet, melt unsalted butter (15 grams / ) and add corn kernels, sautéing for 4-5 minutes until achieving a rich, charred appearance.
- Create a creamy street corn mixture by incorporating mayonnaise (30 milliliters / 1 fluid ounce), sour cream (15 milliliters / 0.5 fluid ounces), additional chili powder, fresh lime juice (15 milliliters / 0.5 fluid ounces), salt, and pepper.
- Cook the corn mixture for 1-2 minutes, then remove from heat and gently fold in crumbled cotija cheese (30 grams / ) and chopped fresh cilantro (10 grams / ).
- Construct the rice bowls by layering fluffy rice as the base, arranging sliced chicken, topping with street corn mixture, and garnishing with sliced avocado (100 grams / ).
- Finish the bowls with an extra sprinkle of cilantro, a squeeze of lime juice, and additional cheese if desired.
Notes
- Meal Prep Magic: This one-pan wonder transforms simple ingredients into a flavor explosion, perfect for busy weeknights or weekend culinary adventures.
- Spice Level Control: Adjust chili powder quantity to match your heat tolerance, making this recipe friendly for all spice preferences.
- Protein Power: Chicken tenderloins cook quickly and absorb seasonings beautifully, ensuring a juicy and flavorful protein base.
- Corn Transformation: Charring corn creates a smoky depth that elevates the entire dish from ordinary to extraordinary.
- Versatile Customization: Swap chicken for shrimp, tofu, or steak to keep the recipe exciting and adaptable to different dietary needs.
- Quick Cooking Tip: Use a meat thermometer to guarantee perfectly cooked chicken without drying out the tender meat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg