Creamy Street Corn Chicken Rice Bowl: Zesty Dinner (Print Version)

Whip up a Creamy Street Corn Chicken Rice Bowl! This zesty, easy dinner brings vibrant street food flavors to your kitchen, perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Rice & Chicken Base

01 - Boneless, Skinless Chicken Breasts (2 large): for quick cooking and absorbing flavor. Tried thighs, good but heavier.
02 - White Rice (1 cup, uncooked): fluffy base. Brown rice was okay, but not the same vibe.
03 - Olive Oil (1 tbsp): for searing. Any cooking oil works, but good quality makes a difference.

→ Zesty Street Corn Mix

04 - Canned Corn (2 cans, 15 oz each, drained): speedy and convenient. Drain well, no one wants watery corn!
05 - Mayonnaise (1/2 cup): don't skimp, it's the creamy magic. Full-fat only, please!
06 - Cotija Cheese (1/2 cup, crumbled): the authentic salty, tangy star. Feta was a substitute, but not the same magic.
07 - Fresh Lime Juice (2 tbsp): absolutely essential for brightness. Bottled just doesn't hit right.

→ Flavor Boosters

08 - Chili Powder (1 tsp): for smoky warmth and a gentle kick. Smoked paprika works in a pinch.
09 - Garlic (2 cloves, minced): always more than the recipe says, right? It's the soul of the dish.

→ Fresh Garnishes

10 - Cilantro (1/4 cup, chopped): brings a fresh, herbaceous note. I'm a fan, but parsley is an alternative.
11 - Red Onion (1/4 cup, finely diced): adds a sharp bite and color. White onion works, but red is better.

# Instructions:

01 - First things first, get that rice cooking! Follow the package directions for your specific rice. While it's simmering away, pat your chicken breasts dry. This is a step I always forget to emphasize, but it helps get a good sear, hon! Slice them into bite-sized pieces, then toss them with a drizzle of olive oil, a pinch of salt, and a generous crack of black pepper. The kitchen usually starts smelling amazing right about now, a promise of good things to come. I always see a tiny bit of mess on the counter here, usually from stray rice grains.
02 - Heat your olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken pieces. Let them sear for about 3-4 minutes per side until they're beautifully golden brown and cooked through. Don't overcrowd the pan, or you won't get that lovely crust; you might have to do it in batches, which I sometimes get impatient with, but it's worth it! This is where I once accidentally used too high heat and got some burnt bits – learn from my mistakes!
03 - While the chicken is cooking, grab a medium bowl and combine your drained canned corn, mayonnaise, crumbled Cotija cheese, fresh lime juice, chili powder, and minced garlic. Stir everything together until it's well combined and smelling absolutely incredible. This part always makes my mouth water! The vibrant yellow of the corn against the creamy white mayo just looks so inviting. I always taste it here, adjusting the lime or chili powder – it's crucial!
04 - Once your chicken is cooked and your street corn mix is ready, add the chicken directly to the corn mixture. Stir it gently to coat all those tender chicken pieces with the creamy, zesty goodness. This step always feels like it's bringing everything together. I once added the corn to the hot pan before letting it cool a bit, and the mayo got a little weirdly oily, so be mindful there!
05 - Now for the best part – assembly! Divide your fluffy cooked rice among serving bowls. Spoon a generous amount of the Creamy Street Corn Chicken mixture over the rice. This is where you can really see the textures coming together. I often make a little well in the rice first, just for fun. Sometimes I get a little messy here, spilling a few kernels, but that's just real life, right?
06 - Finish off each Creamy Street Corn Chicken Rice Bowl with a sprinkle of fresh chopped cilantro and a scattering of finely diced red onion. The freshness from the cilantro and the sharp bite of the onion really complete the dish. Serve immediately and enjoy the amazing flavors you've created! It should look colorful, smell tangy and savory, and feel like a little fiesta in a bowl.

# Notes:

01 - This is where I always forget to taste the corn mixture before adding it to the chicken. Don't be like me!
02 - Leftovers are honestly great for lunch, but I always keep the corn mixture separate until serving to keep things fresh.
03 - Ran out of Cotija once and used a mix of feta and a tiny bit of Parmesan. It worked, but it wasn't quite the same street corn magic.
04 - Serve this bowl with a sprinkle of extra chili powder and a lime wedge – it just makes everything pop!

# Tools You'll Need:

01 - Large skillet
02 - medium bowl
03 - rice cooker or saucepan

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g

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