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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.5 from 61 reviews

This Street Corn Chicken Rice Bowl is a flavorful and vibrant meal combining tender, spiced grilled chicken with creamy, tangy Mexican-style street corn, served atop a bed of fluffy rice. The dish is elevated with rich cotija cheese, fresh lime, and optional avocado for a perfect balance of smoky, creamy, and zesty flavors that make it ideal for a quick yet satisfying lunch or dinner.

Ingredients

Scale

Chicken Marinade and Chicken

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Street Corn Mixture

  • 2 ears of corn on the cob (or 2 cups frozen corn kernels)
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese (or feta cheese)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped

Rice Bowl Assembly

  • 2 cups cooked white rice (or brown rice)
  • 1 avocado, sliced (optional)
  • Fresh lime wedges (for garnish)

Instructions

  1. Marinate and Prepare the Chicken: In a small bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade. Coat the chicken breasts or thighs thoroughly with this mixture and let them marinate for at least 15 minutes to absorb the flavors.
  2. 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 fully cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes to retain its juices, then slice thinly.
  3. Prepare the Street Corn: If using fresh corn on the cob, grill it over medium heat for about 10 minutes, turning every few minutes until evenly charred. If using frozen corn kernels, sauté them in butter in a skillet over medium heat until golden and heated through, about 5-7 minutes.
  4. Mix the Street Corn: In a large mixing bowl, combine the cooked corn with mayonnaise, cotija or feta cheese, lime juice, chili powder, and chopped cilantro. Stir thoroughly to blend all the flavors into a creamy and tangy mixture.
  5. Assemble the Rice Bowl: Spoon the cooked rice into serving bowls as the base. Top with the sliced grilled chicken, then layer generously with the street corn mixture. Optionally, add sliced avocado for creaminess and garnish with fresh lime wedges and extra chopped cilantro.
  6. Serve and Enjoy: Present the bowl immediately for the best flavor experience, allowing the contrasting textures and flavors to shine through in each bite.

Notes

  • You can substitute chicken thighs for breasts for juicier meat.
  • If cotija cheese is unavailable, feta cheese works as a great alternative.
  • Brown rice can be used instead of white rice for a healthier, fiber-rich option.
  • Avocado is optional but adds a creamy texture and additional healthy fats.
  • Adjust chili powder to taste depending on your preferred spice level.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: Street Corn, Chicken Rice Bowl, Mexican Street Food, Grilled Chicken, Cotija Cheese, Rice Bowl, Easy Dinner, Meal Prep

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