Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that combines juicy grilled chicken, creamy street corn, and seasoned rice, topped with fresh garnishes. Itβs perfect for lunch or dinner and gives a fun twist to the classic Mexican street corn!
You will need:
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Juice of 1 lime
For the Street Corn:
2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija or feta cheese, crumbled
1 tbsp lime juice
1/2 tsp chili powder (optional)
Fresh cilantro, chopped (for garnish)
For the Rice:
2 cups cooked white or brown rice
1 tbsp lime juice
1 tsp garlic powder
Salt and pepper to taste
Optional Toppings:
Diced avocado
Sliced jalapeΓ±os
Chopped cilantro
Extra cheese
Hot sauce or salsa
Directions:
Prepare the Chicken:
In a bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice to create a marinade.
Add the chicken to the marinade and let it sit for 20-30 minutes (or overnight in the fridge for more flavor).
Grill the chicken over medium-high heat for 6-8 minutes per side, or until the internal temperature reaches 165Β°F (75Β°C). Let the chicken rest for a few minutes before slicing.
Make the Street Corn:
If using fresh corn, grill or sautΓ© the kernels in a skillet until slightly charred. If using canned or frozen, sautΓ© them until heated through.
In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija or feta cheese, lime juice, and chili powder (if using). Stir well to coat the corn in the creamy mixture.
Prepare the Rice:
Cook the rice according to package instructions. Once done, stir in lime juice, garlic powder, salt, and pepper for added flavor.
Assemble the Bowls:
Divide the seasoned rice between bowls. Top with sliced grilled chicken and a generous scoop of the creamy street corn.
Garnish with chopped cilantro, diced avocado, extra cheese, sliced jalapeΓ±os, and a drizzle of hot sauce or salsa, if desired.
Optional Variations:
Add black beans or roasted peppers for extra protein and flavor.
Swap out the chicken for grilled shrimp or steak for variety.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: ~500 kcal per bowl
Servings: 4