Description
This vibrant Street Corn Chicken Rice Bowl combines tender, smoky grilled chicken marinated in a zesty chili-lime blend with creamy, flavorful Mexican street corn and fluffy cilantro-lime rice. Topped with fresh avocado, diced tomatoes, jalapeños, and crumbled cotija cheese, it’s a satisfying and colorful meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade and Chicken
- 1.5 lbs (about 4) 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta cheese, crumbled
- Fresh cilantro, chopped (about 2 tablespoons)
Cilantro-Lime Rice
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Toppings and Garnishes
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Additional crumbled cotija cheese
- Extra lime wedges
Instructions
- Marinate the Chicken: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the chicken breasts or thighs into a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, up to 4 hours, to let the flavors infuse.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6 to 8 minutes per side until it reaches an internal temperature of 165°F (75°C) and is cooked through. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare the Street Corn: If using fresh corn, grill the corn on the cob until lightly charred, then carefully cut the kernels off the cob. For frozen or canned corn, heat the kernels in a skillet over medium heat until warmed through. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese. Stir in the warm corn kernels, tossing to coat evenly. Fold in chopped fresh cilantro for a fresh finish.
- Prepare the Cilantro-Lime Rice: In a large bowl, toss the cooked white or brown rice with lime juice and chopped cilantro until well combined and fragrant.
- Assemble the Bowls: Divide the cilantro-lime rice among four serving bowls. Top each bowl with sliced grilled chicken and a generous portion of the creamy street corn mixture. Add your preferred toppings such as sliced avocado, diced tomatoes, sliced jalapeños, extra crumbled cotija cheese, and lime wedges for squeezing.
- Serve: Serve the Street Corn Chicken Rice Bowls warm with additional lime wedges on the side for an extra burst of citrus flavor.
Notes
- Marinate the chicken longer (up to 4 hours) for deeper flavor penetration.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat.
- For a spicier kick, add more chili powder or include sliced jalapeños in the street corn mixture.
- Use cotija cheese for authentic flavor, but feta works well as a substitute.
- Leftover bowls can be refrigerated separately and reheated for a quick meal the next day.
