Print

Street Corn Chicken Rice Bowl

Print Recipe

The Street Corn Chicken Rice Bowl is a delightful blend of grilled, seasoned chicken, creamy street corn, and zesty cilantro-lime rice. Topped with avocado, cotija cheese, and a splash of lime, this bowl is bursting with bold, vibrant flavors and is as nutritious as it is delicious.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika (optional)
  • ¼ cup cotija cheese or feta, crumbled
  • Fresh cilantro, chopped
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro, chopped
  • Sliced avocado or guacamole
  • Diced tomatoes
  • Sliced jalapeños
  • Extra crumbled cotija cheese
  • Lime wedges

Instructions

  1. Marinate the Chicken: Start by preparing a flavorful marinade. In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Let it sit for at least 30 minutes to absorb all those lovely flavors—better yet, let it marinate up to 4 hours in the refrigerator for maximum taste.
  2. Cook the Chicken: Heat up your grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6–8 minutes on each side until the internal temperature hits 165°F (75°C). Once cooked, let the chicken rest for a few minutes, then slice it into thin strips. This allows the juices to redistribute, making each bite tender and juicy.
  3. Prepare the Street Corn: For that iconic street corn twist, start by heating your corn. If you’re using fresh corn, grill the cobs until they’re charred, then slice the kernels off. For frozen or canned corn, a quick toss in a hot skillet will do the trick. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if you like a smoky note), and cotija cheese. Stir in the warm corn and cilantro until the mixture is fully coated.
  4. Prepare the Rice: In a large bowl, toss your cooked rice with lime juice and chopped cilantro. This infuses the rice with a fresh, citrusy flavor that perfectly complements the grilled chicken and street corn.
  5. Assemble the Bowls: Divide the cilantro-lime rice into individual bowls. Layer on the sliced chicken and a generous portion of street corn. For that extra zing, top each bowl with avocado slices, diced tomatoes, jalapeños, extra cheese, and a lime wedge.
  6. Serve and Enjoy!: Serve warm with a squeeze of lime for an added pop of flavor. It’s zesty, savory, and a feast for the senses!

Notes

  • Marinate Longer: For an even deeper flavor, marinate the chicken overnight.
  • Make It Spicy: Add more jalapeños or a dash of hot sauce if you love a kick.
  • Swap Proteins: This recipe is versatile! Try using shrimp or grilled tofu as alternatives.
  • Storage: This meal keeps well for up to three days in the refrigerator, making it perfect for meal prep.

Nutrition

Keywords: street corn, chicken rice bowl, grilled chicken, cilantro lime rice, Mexican-inspired

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