Street Corn Chicken Bowls (Printer-Friendly)
Juicy chicken, corn, and rice come together in this quick and flavor-packed bowl perfect for lunch or dinner.
# What You’ll Need to Cook:
→ Chicken and Seasoning
01 -
2 boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1/4 teaspoon cayenne pepper
07 -
1/2 teaspoon Tajin seasoning
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 teaspoon lime zest
→ Rice Base
11 -
2 cups cooked jasmine rice
12 -
2 tablespoons chopped fresh cilantro
13 -
1/4 teaspoon salt
→ Corn Mixture
14 -
1 1/2 cups fire roasted corn, thawed if frozen
15 -
1/4 cup Greek yogurt
16 -
2 tablespoons mayonnaise
17 -
1/4 cup crumbled Cotija cheese
18 -
1 tablespoon lime juice
19 -
1/2 teaspoon lime zest
20 -
1/2 teaspoon Tajin seasoning
21 -
1/4 teaspoon garlic powder
→ Toppings (Optional)
22 -
1 avocado, sliced
23 -
1/4 cup finely chopped red onion
24 -
2 tablespoons crumbled Cotija cheese
25 -
2 tablespoons chopped fresh cilantro
# Steps to Prepare:
01 -
In a small bowl, mix cumin, paprika, garlic powder, cayenne, Tajin, salt, black pepper, and lime zest.
02 -
Rub chicken breasts with olive oil and coat evenly with the spice blend.
03 -
Bake seasoned chicken at 400°F (200°C) for 25–30 minutes. Let rest, then slice thinly.
04 -
Cook rice according to package instructions. Stir in chopped cilantro and a pinch of salt.
05 -
Heat corn as directed. In a bowl, mix yogurt, mayo, Cotija, lime juice, zest, Tajin, and garlic powder. Stir 1/4 cup of sauce into corn.
06 -
In each bowl, layer rice, sliced chicken, and corn mixture. Add avocado, red onion, Cotija, and cilantro if desired.
# Extra Cooking Tips:
01 -
For best results, store rice, chicken, and corn components separately and assemble fresh before eating.
02 -
Grilling the chicken or corn adds extra smoky flavor that enhances the dish.