Description
A vibrant and flavorful Street Corn Chicken Rice Bowl combining grilled marinated chicken with creamy, spiced street corn, served over cilantro-lime rice and topped with fresh avocado, tomatoes, jalapeños, and cotija cheese. This easy-to-make bowl offers the perfect balance of smoky, tangy, and spicy flavors, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 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 1/4 cup)
Cilantro-Lime Rice
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Toppings
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Additional crumbled cotija cheese
- Extra lime wedges
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the marinade. Place the chicken breasts or thighs in a resealable plastic bag or shallow dish, pour the marinade over them ensuring they’re well coated, and refrigerate for at least 30 minutes or up to 4 hours to infuse flavor.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill each piece for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with nice grill marks. Once done, let it rest for a few minutes, then slice into thin strips for serving.
- Prepare the Street Corn: For fresh corn, grill the cobs until lightly charred, then carefully cut the kernels off the cob. If using 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 to coat them evenly, then add chopped cilantro and mix well for that authentic street corn flavor.
- Prepare the Rice: In a large bowl, toss the cooked white or brown rice with lime juice and chopped cilantro, ensuring the rice is evenly flavored and fluffy.
- Assemble the Bowls: Divide the cilantro-lime rice among four serving bowls. Top each portion with sliced grilled chicken and a generous helping of the creamy street corn mixture. Add desired toppings such as sliced avocado or guacamole, diced tomatoes, sliced jalapeños, additional crumbled cotija cheese, and extra lime wedges on the side for squeezing over the bowls.
- Serve: Serve the Street Corn Chicken Rice Bowls warm, enjoying the vibrant flavors and satisfying textures in every bite.
Notes
- Marinate chicken for a minimum of 30 minutes but no longer than 4 hours to prevent the citrus from breaking down the meat texture too much.
- Use fresh corn on the cob if possible for the best flavor and texture, but frozen or canned corn works well in a pinch.
- Adjust the level of chili powder and jalapeños to your desired spice tolerance.
- For a dairy-free version, omit the sour cream and cotija cheese or substitute with dairy-free alternatives.
- This recipe can be prepared ahead by marinating the chicken and making the street corn mixture in advance; just grill the chicken and assemble when ready to serve.
