Street Corn Chicken Rice Bowl | Cocina Republic
This delicious Street Corn Chicken Rice Bowl combines the smoky, sweet flavors of Mexican street corn with tender chicken and fluffy rice, making for a satisfying and balanced meal.
Equipment
- 1 large skillet or frying pan
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice white or brown
- 1 can corn kernels 15 ounces, drained
- ¼ cup mayonnaise
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro
- 1 whole lime juiced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- to taste sliced jalapeños optional for serving
- to taste extra lime wedges for serving
Instructions
- In a medium saucepan, prepare the rice according to package instructions. Once cooked, set aside and keep warm.
- While the rice is cooking, season the chicken breasts with smoked paprika, chili powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the seasoned chicken to the skillet and cook for approximately 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing into strips.
- In a mixing bowl, combine the drained corn, mayonnaise, crumbled feta, chopped cilantro, and lime juice. Mix until well combined.
- In each bowl, start with a base of cooked rice, then add a portion of the sliced chicken on top. Generously spoon the street corn mix over the chicken.
- If desired, top with sliced jalapeños and serve with extra lime wedges on the side.
Notes
Feel free to customize this recipe by adding other toppings like avocado or diced tomatoes. To make it spicier, consider adding a dash of hot sauce or cayenne pepper. This recipe can be made ahead of time; simply store the ingredients separately and assemble just before serving for best results.