Street Corn Chicken Rice Bowl

When you’re craving a meal that brings together bold flavors, fresh ingredients, and a balance of texture and taste, this Street Corn Chicken Rice Bowl will become your new go-to. It’s got everything—a smoky and spicy grilled chicken, creamy and tangy street corn, fluffy cilantro-lime rice, and an array of vibrant toppings that will make every bite exciting. This dish is not only easy to prepare but also perfect for meal prep, family dinners, or even casual gatherings.

Why You’ll Love It

This recipe is all about combining the best of Mexican-inspired flavors into one satisfying dish. The marinated chicken is seasoned with a blend of chili powder, cumin, and smoked paprika, giving it a smoky, slightly spicy kick that pairs beautifully with the tangy, creamy street corn. Cotija cheese adds a salty, crumbly texture, while cilantro-lime rice offers a refreshing and aromatic base. And the best part? You can customize your bowl with your favorite toppings like creamy avocado, fresh tomatoes, and jalapeños for an extra burst of heat.

Ingredients:

• For the Chicken:
• 1.5 lbs 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
  • For the Street Corn:
• 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, crumbled
• Fresh cilantro, chopped
  • For the Rice:
• 2 cups cooked white or brown rice
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• For Toppings (optional):
• Sliced avocado or guacamole
• Diced tomatoes
• Sliced jalapeños
• Extra crumbled cotija cheese
• Lime wedges

Street Corn Chicken Rice Bowl

Marinate the Chicken:

1. In a small bowl, mix together:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

1. Place the chicken in a resealable bag or shallow dish, and pour the marinade over it.
2. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Cook the Chicken:

1. Preheat a grill or grill pan over medium-high heat.
2. Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).
3. Let the chicken rest before slicing into thin strips.

Prepare the Street Corn:

1. If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.
2. In a bowl, combine:

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika (optional)
• ½ cup cotija cheese

1. Stir the warm corn and cilantro into the mixture until fully coated.

Prepare the Rice:

1. In a bowl, toss cooked rice with:

• 1 tbsp lime juice
• ¼ cup chopped cilantro

Assemble the Bowls:

1. Divide the cilantro-lime rice into bowls.
2. Top with sliced chicken and a portion of the street corn.
3. Add optional toppings such as:

• Avocado slices
• Diced tomatoes
• Jalapeños
• Extra cotija cheese
• Lime wedges

Serve:

• Serve warm with extra lime wedges for a fresh squeeze of citrus.
• Enjoy this vibrant and zesty dish, perfect for a fresh, satisfying meal!