Spicy Street Corn Chicken Rice Bowl
Creamy, tangy, and just the right amount of spicy — this Spicy Street Corn Chicken Rice Bowl is comfort food with a kick.
Servings: 4 servings
Equipment
- Grill or Skillet
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 lb Chicken breast Grilled and sliced, trimmed of excess fat
- 2 cups Cooked rice White, brown, or your favorite, prepared according to package directions
- 1 cup Corn kernels Fresh or frozen, thawed if frozen
- 1 tablespoon Olive oil Divided for grilling and skillet
- 1/4 cup Mayonnaise Room temperature
- 1 tablespoon Lime juice Freshly squeezed
- 1 teaspoon Chili powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Paprika
- 1 teaspoon Salt Divided, adjust to taste
- 1/8 teaspoon Black pepper
- 1/4 cup Queso fresco Crumbled, or feta as substitute
- 2 tablespoons Fresh chopped cilantro For garnish
- 1-2 limes Lime wedges For serving, cut into wedges
Instructions
- Prepare the rice according to package directions. Once cooked, set it aside and keep it warm.
- Season the chicken breasts with 1/2 teaspoon salt, black pepper, and a drizzle of olive oil. Let sit for a minute while your grill or skillet heats.
- Grill the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). If using a skillet, cook over medium-high heat until nicely browned and cooked through.
- Remove the chicken from heat and let it rest for a few minutes before slicing into thin strips. Resting keeps the meat juicy.
- In a clean skillet, heat the remaining olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, until they develop a slight char.
- While the corn cooks, combine the mayonnaise, lime juice, chili powder, cumin, paprika, remaining salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning if needed.
- In a large bowl or individual serving bowls, layer warm rice, grilled chicken strips, and charred corn.
- Drizzle the creamy lime mayo sauce generously over each bowl, then sprinkle crumbled queso fresco and fresh cilantro on top.
- Serve immediately with lime wedges on the side for extra brightness.
Notes
Store leftovers in an airtight container for up to 3 days. Keep sauce separate if possible to maintain texture.