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Loaded Street Corn Chicken Rice Bowl

Loaded Street Corn Chicken Rice Bowl is a flavorful, hearty dish inspired by the bright, tangy flavors of Mexican street corn.
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Equipment

  • - Skillet or sauté pan
  • - Medium pot (for cooking rice, if not using pre-cooked)
  • - Cutting board and knife
  • Measuring cups and spoons
  • - Wooden spoon or spatula

Ingredients
  

  • - 1 pound boneless skinless chicken breasts or thighs, diced
  • - 2 tablespoons oil olive or vegetable
  • - 1 teaspoon chili powder plus more to taste
  • - 1/2 teaspoon cumin optional
  • - 1/2 teaspoon salt adjust to taste
  • - 1/4 teaspoon black pepper adjust to taste
  • - 2 cups cooked rice white, brown, or your choice
  • - 2 cups corn kernels fresh, canned, or frozen
  • - 2 tablespoons butter if pan-roasting corn
  • - 1/2 cup mayonnaise or sour cream for the street corn sauce
  • - Juice of 1 lime divided or to taste
  • - 1/2 teaspoon garlic powder or 1 clove garlic minced (optional)
  • - 1/4 teaspoon smoked paprika or chipotle powder optional
  • - 1/4 cup crumbled Cotija cheese or feta
  • - 2 tablespoons chopped cilantro for garnish
  • - Optional toppings: sliced jalapeños diced avocado, hot sauce

Instructions
 

  • **Season and cook the chicken**
  • In a skillet over medium-high heat, warm 1 tablespoon oil. Toss the diced chicken with chili powder, cumin, salt, and pepper. Add the seasoned chicken to the skillet and cook for 5–7 minutes, or until browned and cooked through (165°F/74°C internal temperature). Remove from heat and set aside.
  • **Prepare the street corn**
  • In the same skillet (wipe out any excess chicken bits if needed), add another tablespoon of oil or butter over medium heat. Stir in the corn and a pinch of salt, sautéing for 3–4 minutes if using fresh or frozen kernels (draining if canned). If you want extra color, let the kernels brown slightly.
  • **Make the creamy sauce**
  • In a bowl, whisk together the mayonnaise or sour cream, half of the lime juice, garlic powder (if using), and a dash of chili powder or smoked paprika. Adjust lime juice, salt, or spice to taste.
  • **Combine corn and sauce**
  • Remove the sautéed corn from heat and stir in the creamy sauce. Mix well to coat the kernels.
  • **Assemble the bowls**
  • Fill each bowl with a base of cooked rice. Top with cooked chicken and spoon the creamy street corn mixture over it. Sprinkle with Cotija cheese. Drizzle any remaining lime juice if desired. Garnish with chopped cilantro and optional toppings like jalapeños or avocado.
  • **Serve**
  • Enjoy immediately while warm.