Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Street Corn Chicken Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Method: Grilling
  • Cuisine: Mexican-Inspired

Description

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

For the Chicken Marinade:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/3 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup cotija cheese or feta, crumbled
  • 2 tablespoons fresh cilantro, chopped

For the Cilantro-Lime Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Optional Toppings:

  • 1–2 avocados, sliced
  • 1/4 cup cherry 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. 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.

  3. 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.

  4. Make the Cilantro-Lime Rice:

    • In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.

  5. 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.

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://recipe.ukfinda.com/street-corn-chicken-rice-bowl/