Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining tender grilled chicken with creamy, zesty street-style corn served over a bed of fluffy rice. Featuring bold Mexican-inspired spices and fresh ingredients, this easy-to-make recipe is perfect for a quick lunch or dinner that brings the best of street food to your table.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
For the Street Corn:
- 2 ears of corn on the cob (or 2 cups frozen corn kernels)
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1/4 cup cotija cheese or feta cheese, crumbled
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 2 tbsp fresh cilantro, chopped
For the Rice Bowl:
- 4 cups cooked white rice or brown rice
- 1 avocado, sliced (optional)
- Fresh lime wedges, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade. Coat the chicken breasts thoroughly with this mixture and let them marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Remove from heat and let it rest for a few minutes before slicing thinly.
- Prepare the Street Corn: If using fresh corn, grill the corn cobs until they are charred and smoky, about 10 minutes, turning occasionally. If using frozen corn, sauté it in butter on the stovetop until it turns golden and is heated through.
- Mix the Street Corn Ingredients: In a bowl, combine the cooked corn with mayonnaise, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro. Stir well to evenly coat the corn with the creamy, zesty mixture.
- Assemble the Rice Bowls: Divide the cooked rice into bowls. Top each with sliced grilled chicken, then spoon the creamy street corn mixture over the top. Optionally add sliced avocado, garnish with fresh lime wedges and extra cilantro for a burst of freshness.
- Serve and Enjoy: Serve immediately while warm and enjoy this vibrant, flavorful bowl packed with textures and bold Mexican-inspired flavors.
Notes
- You can substitute chicken thighs for breasts depending on preference; thighs will be juicier.
- For a healthier version, use brown rice instead of white rice.
- If cotija cheese is unavailable, feta cheese makes a good alternative.
- Adjust chili powder in the chicken and corn to control the spice level.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
