Description
This Street Corn Chicken Rice Bowl combines the classic flavors of Mexican street corn with tender chicken and hearty rice for a mouthwatering meal. Ideal for any time of day, this bowl offers a perfect balance of zest, spice, and comfort, making it a crowd-pleaser at any table. Whether served as a quick dinner or a festive lunch, its vibrant components are sure to delight your taste buds.
Ingredients
Scale
- 2 boneless, skinless chicken tenderloins
- 1 tablespoon olive oil
- chili powder
- garlic powder
- smoked paprika
- cumin
- salt
- pepper
- 2 cups corn kernels
- 2 tablespoons unsalted butter
- mayonnaise
- sour cream
- lime juice
- cotija or feta cheese
- fresh cilantro
- 1 cup rice (white or brown)
- 2 cups chicken broth or water
- 1 tablespoon butter or olive oil
- 1/2 avocado
- fresh cilantro
- lime wedges
Instructions
- Cook the Rice: Bring chicken broth to a boil in a medium saucepan. Add rice and a pinch of salt. Reduce heat to low, cover, and cook for 18-20 minutes or per package instructions. Once cooked, let sit covered for 5 minutes, then fluff with a fork.
- Prepare the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken tenderloins with chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Cook 6-7 minutes per side until the internal temperature reaches 165F (75C). Let rest, then slice.
- Make the Street Corn: Melt butter in the same skillet. Add corn and sauté for 4-5 minutes until charred. Mix in mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Cook for 1-2 minutes, remove from heat, and fold in cheese and cilantro.
- Assemble the Bowls: Layer rice, sliced chicken, street corn, and avocado slices in bowls. Garnish with cilantro, lime juice, and extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes