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Street Corn Chicken Rice Bowl

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Let the chicken rest for a few minutes before slicing it into thin strips.
  6. 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.
  7. 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.
  8. In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
  9. Make the Cilantro-Lime Rice:In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.
  10. In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://cosycookery.com/street-corn-chicken-rice-bowl/