Street Corn Chicken Rice Bowls

A vibrant, restaurant-worthy bowl inspired by Mexican street corn. Tender, spice-rubbed chicken served over herby cilantro lime rice, paired with a creamy, smoky yogurt dressing and a fresh, colorful street corn salad. Finished with cotija cheese and fresh toppings for texture and color, this bowl offers the perfect balance of smoky, tangy, and creamy flavors.

By @Mallory Brown, Registered Dietitian Nutritionist

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 1.5 lb Chicken Breasts or thighs, cut into 1-inch cubes
• 1 tbsp Olive Oil for marinade
• 1.5 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 cup Jasmine Rice uncooked
• 1 tbsp Olive Oil
• 0.5 tsp Garlic Powder
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 0.5 cup Cilantro chopped
• 2 tbsp Lime Juice
• 0.5 Red Bell Pepper chopped
• 1 Jalapeno chopped
• 0.25 cup Red Onion chopped
• 0.25 cup Cilantro chopped
• 3 cup Corn cooked (grilled or charred if possible)
• 1 cup Greek Yogurt
• 2 tbsp Mayonnaise
• 1 Lime zest and juice
• 0.5 tsp Chili Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 0 tbsp Water as needed
• 0.25 cup Cotija Cheese
• 2 tbsp Olive Oil for cooking
• 0 Romaine Lettuce chopped
• 0 Avocado sliced
• 0 Tomato cherry or grape, halved
• 0 Cotija Cheese extra, for garnish
• 0 Cilantro for garnish
• 0 Lime wedges
• 0 Paprika for dusting, optional

Instructions

1. Cut the chicken into evenly sized cubes for uniform cooking and texture.
2. Mix the chicken with olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a large bowl. Toss until evenly coated.
3. Cover chicken and let it marinate for at least 10 minutes at room temperature to let flavors develop.
4. Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
5. Cook the rice according to package instructions. Once done, fluff with a fork and transfer to a large bowl.
6. Stir olive oil, garlic powder, kosher salt, black pepper, chopped cilantro, and lime juice into the warm rice. Mix until evenly combined.
7. Prepare the street corn salad: Chop the red bell pepper, jalapeno, red onion, and cilantro finely.
8. Combine cooked corn, chopped vegetables, and cilantro in a mixing bowl. Set aside.
9. Make the creamy dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until smooth. Thin with water as needed for a pourable consistency.
10. Add half of the prepared dressing to the corn mixture and toss until fully coated. Reserve the remaining dressing for drizzling.
11. Sprinkle cotija cheese generously over the corn salad, and toss lightly to combine.
12. Heat a large skillet over medium-high heat. Add olive oil and wait until it shimmers. Add marinated chicken in a single layer.
13. Sear chicken undisturbed for 3-4 minutes until golden. Flip and cook another 3-4 minutes until cooked through and juices run clear. Chicken should reach an internal temperature of 165°F (75°C).
14. Optional: Prepare toppings such as chopped romaine, sliced avocado, and halved cherry tomatoes for added freshness and color.
15. Assemble each bowl: Layer romaine at the base (if using), then add a scoop of cilantro lime rice, followed by the grilled chicken and street corn salad.
16. Drizzle remaining creamy dressing over each bowl. Finish with extra cotija, cilantro, and a fresh squeeze of lime. Serve immediately.