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A vibrant rice bowl topped with spiced chicken, charred corn, cotija cheese, and avocado slices.
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Loaded Street Corn Chicken Rice Bowl

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 645kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups long -grain white rice, cooked
  • 3 cups corn kernels, fresh or frozen
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.25 cup mayonnais e
  • 0.25 cup Mexican crema or sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 ripe avocado , sliced
  • Salt and black pepper to taste

Instructions

  • In a large bowl, season the cubed chicken with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes or until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
  • In the same skillet, add the corn kernels and cook undisturbed for 3-4 minutes to achieve a charred, smoky exterior. Stir and cook for another 2 minutes.
  • In a medium mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, and half of the chopped cilantro.
  • Fold the charred corn into the cream mixture and add half of the crumbled cotija cheese. Mix until the corn is thoroughly coated.
  • Divide the cooked rice among four bowls.
  • Top each bowl with a portion of the spiced chicken and a generous scoop of the creamy street corn mixture.
  • Garnish each bowl with the remaining cotija cheese, cilantro, and avocado slices before serving.