Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 12+ Years Experience ⏰ 1200+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"I created this recipe to capture the vibrant flavors of street food I enjoyed during my travels in Mexico. The fresh ingredients and bright flavors remind me of summer nights spent with friends. It’s become a staple in my kitchen for quick and satisfying meals."

Chef Mitchell has over 12 years of culinary experience and a passion for creating delicious, accessible meals. He graduated from the Culinary Institute, where he honed his skills in various cuisines. His expertise shines through in every recipe he creates.

View All Mitchell's Recipes →
A vibrant street corn chicken rice bowl with lime and cilantro

Why This Street Corn Chicken Rice Bowl Recipe Works

This recipe combines the savory flavors of seasoned chicken with the sweetness of corn, creating a perfect balance. Cooking the corn until slightly charred enhances its natural sweetness, adding depth to the dish. The lime dressing brings a refreshing zing that ties everything together.

It’s an adaptable recipe that can be customized with your favorite toppings or ingredients. The cotija cheese adds a creamy, salty element that complements the spice of the chicken beautifully. Each bite bursts with flavor, making it a satisfying meal.

💡 Professional Tip

For extra flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking. Additionally, feel free to experiment with different types of cheese, like feta or queso fresco, for varied taste profiles.

Frequently Asked Questions

Yes, you can prepare the chicken and rice in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Just reheat before serving for a quick meal.

You can substitute cotija cheese with feta cheese or queso fresco. Both options offer a similar salty and creamy texture that complements the dish well.

The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center. Additionally, it should be golden brown on the outside for optimal flavor.

Yes, you can freeze the cooked chicken and rice. Store them in airtight containers or freezer bags and consume within 3 months for the best quality.

You will need a skillet for cooking the chicken and corn, a cutting board, and a sharp knife for slicing. A small bowl for mixing the lime dressing is also required.

This dish pairs well with a simple side salad or tortilla chips. You can also serve it with guacamole or salsa for added flavor.

To adjust the spice level, simply reduce the amount of chili powder or add more for a kick. You can also include sliced jalapeños as a topping if you prefer extra heat.

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If your chicken is dry, it may have been overcooked or cooked at too high of a temperature.

Solution: To fix this, ensure you monitor the cooking time closely and use a meat thermometer for accuracy. Consider marinating the chicken to add moisture.

✅

Uneven Cooking

Problem: Uneven cooking can occur if the chicken pieces are not of uniform size.

Solution: Cut the chicken into equal-sized pieces before cooking to ensure even heat distribution. Adjust cooking times based on thickness.

✅

Lacking Flavor

Problem: If the dish tastes bland, it may need more seasoning or flavor from fresh ingredients.

Prevention: Add more spices, lime juice, or fresh herbs to enhance the flavor. Always taste and adjust as needed during cooking.

✅

Wrong Texture

Problem: If the corn is mushy, it may have been overcooked.

Recovery: Sauté the corn only until slightly charred and tender, not mushy. Keep a close eye while cooking.

✅

Overcooked

Problem: Overcooked chicken can become tough and dry.

Prevention: Cook chicken just until done, and allow it to rest before slicing. This helps retain juices.

✅

Flavor Balance

Too Sweet: If the dish is too sweet, reduce the amount of corn used or add more lime juice.

Too Salty: To fix overly salty flavors, add a bit more rice or other ingredients to dilute the saltiness.

Bland: Add additional herbs and spices to enhance flavor if the dish tastes bland.

Vibrant ingredients for street corn chicken rice bowl

Choosing the Best Ingredients

Selecting high-quality ingredients is crucial for the best flavor. Look for fresh chicken breasts that are firm and have no discoloration. Choose corn that is bright and sweet, ideally fresh off the cob or frozen for convenience.

For the best lime flavor, use fresh limes rather than bottled juice. Cotija cheese should be crumbly and fresh, adding a creamy texture. Quality rice, like jasmine or basmati, will enhance the meal's overall taste.

Essential Ingredient Notes

  • Chicken: Opt for organic, free-range chicken if possible for better flavor and texture. Look for breasts that are plump and free from any blemishes.
  • Corn: Fresh corn on the cob provides sweetness and crunch. If using frozen corn, ensure it is thawed and drained for even cooking.
  • Cotija Cheese: Cotija cheese adds a unique salty flavor that complements the dish. Look for fresh crumbles for the best taste and texture.
Cooking the ingredients for the street corn chicken rice bowl

Cooking Technique Tips

Cooking the chicken perfectly is key to this recipe. Use medium-high heat to achieve a golden crust while keeping the inside juicy. Don’t overcrowd the skillet to allow for even cooking.

Sautéing the corn until slightly charred enhances its natural sweetness and adds a smoky flavor. Finish off the dish with the lime dressing for a vibrant, fresh taste that elevates the entire bowl.

Chef's Secret Technique

Letting the chicken rest after cooking allows the juices to redistribute, ensuring it remains moist. Additionally, a quick char on the corn in the same skillet adds depth of flavor without needing extra dishes.

Street Corn Chicken Rice Bowl with Spicy Lime Dressing

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Coating:

  • 1 cup cooked jasmine rice
    💡 Essential ingredient
  • 1 pound boneless, skinless chicken breasts
    💡 Essential ingredient
  • 1 cup corn kernels (fresh or frozen)
    💡 Essential ingredient
  • 2 tablespoons olive oil
    💡 Essential ingredient
  • 1 teaspoon chili powder
    💡 Essential ingredient

For the Main Dish:

  • 1/2 teaspoon garlic powder
    💡 Key ingredient
  • 1/2 cup crumbled cotija cheese
    💡 Key ingredient
  • 1/4 cup chopped cilantro
    💡 Key ingredient
  • 1 lime (juiced)
    💡 Key ingredient
  • Salt and pepper to taste
    💡 Key ingredient

Instructions

  1. Preheat a skillet over medium heat. Season the chicken breasts with chili powder, garlic powder, salt, and pepper.

  2. Add olive oil to the skillet, then cook chicken for 7-8 minutes on each side until golden brown and cooked through.

  3. Remove chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.

  4. In the same skillet, add corn and sauté for about 5 minutes, until slightly charred.

  5. In a small bowl, combine lime juice, chopped cilantro, and a pinch of salt to create the dressing.

  6. To assemble, place jasmine rice in bowls, top with sliced chicken, sautéed corn, and crumbled cotija cheese.

  7. Drizzle the lime dressing over the bowls, and garnish with additional cilantro if desired.

  8. Serve immediately and enjoy your street corn chicken rice bowl!

Recipe Notes & Tips

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before enjoying.

Serving Suggestions

Serve with a side of tortilla chips and guacamole for a complete meal. You can also pair with a refreshing salsa or a simple green salad.

Variations

Feel free to customize this recipe with your favorite vegetables like bell peppers or zucchini. You can also switch the protein to shrimp or tofu for a different twist.