Street Corn Chicken Rice Bowl
A hearty, flavor-packed dinner bowl with seasoned chicken breasts, charred street corn in a creamy cotija and lime sauce, fluffy rice, and a spiced crunchy panko topping. Easy enough for a weeknight, impressive enough for company.
Servings: 4 people
Calories: 631kcal
Ingredients
For the Chicken
- 1 ½ lbs boneless, skinless chicken breasts (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice from 1-2 limes
For the Street Corn
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 2 cloves garlic finely minced
- 1 tablespoon lime juice from 1-2 limes
- 1 small jalapeno pepper seeded and finely diced
- 2 tbsp fresh cilantro chopped
- ½ teaspoon chili powder
- salt and pepper to taste
For the Rice
- 2 cups cooked white or brown rice
For the Panko Topping
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil or butter
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- pinch of salt
Garnishes
- sliced avocado
- extra cilantro
- lime wedges
- hot sauce
Instructions
- Prepare the rice according to package instructions. For extra flavor, cook it in chicken broth with a squeeze of lime and ½ teaspoon cumin.
- Make the panko topping: In a small skillet, heat the oil or butter over medium heat. Add panko and toast, stirring frequently, until golden brown and crispy, about 2 to 3 minutes. Stir in chili powder, smoked paprika, garlic powder, and a pinch of salt. Transfer to a bowl and set aside.
- Cook the chicken. In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Pat chicken dry and rub with olive oil and the spice mixture. Heat a large skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Squeeze lime juice over the chicken and let rest 5 minutes before slicing into strips or cubes.
- Prepare the street corn mixture: In the same skillet (wipe out excess oil if needed), sauté corn over medium-high heat until lightly charred, about 5 to 7 minutes. If using frozen corn, thaw and pat dry first. Transfer to a large bowl. Stir in mayonnaise, sour cream, cotija cheese, garlic, lime juice, jalapeño if using, cilantro, chili powder, salt, and pepper. Taste and adjust seasoning.
- Assemble the bowls. Divide rice evenly among 4 bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle with the crunchy panko topping. Garnish with avocado slices, extra cilantro, extra cotija, lime wedges, and hot sauce.
Notes
- If using frozen corn, thaw completely and pat dry before adding to the pan. Wet corn won't char — it'll steam.
- Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
- Cook the corn in the same skillet used for the chicken to pick up the seasoned fond left behind. It adds a lot of flavor to the creamy street corn mixture.
- Toast the panko right before serving. It softens quickly on a warm bowl, so the timing matters.
- Store all components separately in airtight containers for up to 4 days. This dish doesn't freeze well. The street corn sauce breaks when frozen. Keep it refrigerated and use within 4 days.
- The panko topping can be re-toasted in a dry skillet for 1 to 2 minutes to restore its crunch before serving leftovers, if needed.
Nutrition
Calories: 631kcal | Carbohydrates: 55g | Protein: 43g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 1113mg | Potassium: 779mg | Fiber: 5g | Sugar: 9g | Vitamin A: 964IU | Vitamin C: 10mg | Calcium: 157mg | Iron: 3mg
