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–+ servings
Loaded Street Corn Chicken Rice Bowl

Indulge in a Loaded Street Corn Chicken Rice Bowl

This Loaded Street Corn Chicken Rice Bowl combines juicy, seasoned chicken with sweet and smoky street corn, fluffy rice, and fresh toppings. A zesty, creamy dressing ties it all together for a flavorful, satisfying meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Inspired, Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for heat
  • Salt and pepper to taste
  • For the Street Corn:
  • 2 cups corn kernels fresh, canned, or frozen
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija or feta cheese
  • 2 tbsp lime juice
  • 1/4 cup chopped fresh cilantro
  • For the Bowl:
  • 2 cups cooked white or brown rice
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce or mixed greens
  • 1 avocado sliced
  • Optional Toppings:
  • Lime wedges
  • Hot sauce
  • Extra cotija cheese

Instructions
 

  • Prepare the Chicken:
  • In a small bowl, combine chili powder, smoked paprika, garlic powder, cumin, cayenne (if using), salt, and pepper. Rub the spice mixture all over the chicken.
  • Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for 5 minutes, then slice or dice.
  • Make the Street Corn:
  • In the same skillet, add olive oil and corn kernels. Sauté for 3-4 minutes until slightly charred.
  • Remove from heat and stir in mayonnaise, sour cream, smoked paprika, cotija cheese, lime juice, and cilantro.
  • Assemble the Bowls:
  • Divide the cooked rice among four bowls.
  • Top each bowl with chicken, street corn, diced tomatoes, shredded lettuce, and sliced avocado.
  • Garnish and Serve:
  • Add your desired toppings, such as lime wedges, hot sauce, or extra cotija cheese. Serve immediately.

Notes

  • Rice Alternatives: Substitute rice with quinoa, cauliflower rice, or farro for variety.
  • Grill Option: For an extra smoky flavor, grill the chicken and corn instead of cooking them in the skillet.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Nutrition

Calories: 450kcalCarbohydrates: 38gProtein: 32gFat: 18gSaturated Fat: 5gSugar: 5g
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