Description
This Street Corn Chicken Rice Bowl combines juicy, chili-spiced grilled chicken with a creamy, tangy Mexican-style street corn, served over fluffy rice for a vibrant, satisfying meal that’s perfect for lunch or dinner. The recipe highlights bold flavors, easy preparation, and the option to include fresh avocado and lime for extra zest.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
For the Street Corn:
- 2 cups corn on the cob (about 2 ears) or 2 cups frozen corn kernels
- 2 tbsp butter
- 3 tbsp mayonnaise
- 1/4 cup cotija cheese or feta cheese, crumbled
- 2 tbsp fresh lime juice (about 1 lime)
- 1/2 tsp chili powder
- 2 tbsp fresh cilantro, chopped
For the Rice Bowl:
- 2 cups cooked white rice or brown rice
- 1 avocado, sliced (optional)
- Lime wedges, for garnish
Instructions
- Marinate and Prepare the Chicken: In a medium bowl, whisk together olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper until combined. Coat the chicken breasts or thighs evenly with this marinade and let them sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Place the marinated chicken onto the hot pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with a nice sear.
- Rest and Slice the Chicken: Remove the chicken from the pan and allow it to rest for 5 minutes to retain juices. Then slice it thinly for serving.
- Prepare the Street Corn: If using fresh corn, grill the ears on a grill pan or barbecue until the kernels are slightly charred, about 10 minutes, turning occasionally. If using frozen corn, melt butter in a skillet over medium heat and sauté the corn kernels until golden and heated through, about 5-7 minutes.
- Mix the Street Corn Topping: In a bowl, combine the grilled or sautéed corn with mayonnaise, crumbled cotija cheese, fresh lime juice, chili powder, and chopped cilantro. Stir thoroughly to blend all the flavors.
- Assemble the Rice Bowls: Divide the cooked rice evenly into four bowls. Top each with sliced grilled chicken, then spoon the street corn mixture over the chicken. Add slices of avocado if desired and garnish with fresh lime wedges and additional cilantro.
- Serve and Enjoy: Serve the bowls immediately while warm, encouraging diners to squeeze extra lime juice for added brightness.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or sprinkle extra chili powder on the street corn.
- You can substitute the chicken with grilled shrimp or tofu for a variation.
- Using brown rice increases fiber and nutrition content for a healthier option.
- Leftover grilled chicken and street corn make great additions to salads or tacos.
- If cotija cheese is unavailable, feta cheese is a suitable substitute with a slightly different flavor.
