This Street Corn Chicken Rice Bowl combines marinated grilled chicken, creamy street corn, and flavorful cilantro-lime rice. Packed with Mexican-inspired flavors, it’s topped with fresh ingredients like avocado, cotija cheese, and lime for a vibrant, satisfying meal.
Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines marinated grilled chicken, creamy street corn, and flavorful cilantro-lime rice. Packed with Mexican-inspired flavors, it’s topped with fresh ingredients like avocado, cotija cheese, and lime for a vibrant, satisfying meal.
Ingredients
- 1.5lbs boneless, skinless chicken breasts or thighs
- 2 tablespoonsolive oil
- 2 tablespoonslime juice
- 1 teaspoonchili powder
- 1 teaspoonground cumin
- 1 teaspoonsmoked paprika
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- Salt and black pepper, to taste
- 2 cupscorn kernels(fresh, frozen, or canned)
- 1/3 cupmayonnaise
- 1 tablespoonsour cream
- 1 tablespoonlime juice
- 1/2 teaspoonchili powder
- 1/4 teaspoonsmoked paprika(optional)
- 1/4 cupcotija cheese or feta, crumbled
- 2 tablespoonsfresh cilantro, chopped
- 2 cupscooked white or brown rice
- 1 tablespoonlime juice
- 1/4 cupfresh cilantro, chopped
- 1–2avocados, sliced
- 1/4 cupcherry tomatoes, halved
- Sliced jalapeños
- Extra cotija cheese
- Lime wedges
Instructions
- Marinate the Chicken:In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.
- In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.
- Grill the Chicken:Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).Let the chicken rest for a few minutes before slicing it into thin strips.
- Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it into thin strips.
- Prepare the Street Corn:If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred.In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
- If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred.
- In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
- Make the Cilantro-Lime Rice:In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.
- In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.
- Assemble the Bowls:Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese.Serve with lime wedges for extra zest.
- Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese.
- Serve with lime wedges for extra zest.
Notes
Storage: Keep components separate in airtight containers in the fridge for up to 3 days. Reheat rice and chicken, and assemble just before serving.
Customizations: Swap rice with quinoa or cauliflower rice for a lower-carb option, or substitute the chicken with tofu, shrimp, or steak.
