Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the perfect fusion of smoky, tangy, and savory flavors, all packed into one hearty meal. Inspired by the famous Mexican street corn, this dish takes grilled chicken marinated in spices, and combines it with zesty cilantro-lime rice and a creamy street corn topping. It’s easy to prepare and full of fresh, vibrant ingredients that will leave your taste buds craving more.

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Whether you’re serving this dish for a quick weeknight dinner or meal prepping for the week ahead, it’s a delicious and wholesome option. Loaded with protein, fresh veggies, and healthy fats, this meal delivers a balanced and satisfying flavor explosion. Let’s dive into the details and discover how to create this Street Corn Chicken Rice Bowl in your own kitchen.

Why You’ll Love This Recipe:

• Bold and Tangy Flavors: With marinated chicken, tangy lime, smoky chili spices, and creamy street corn, every bite is packed with flavor.
• Healthy and Wholesome: This rice bowl is filled with lean protein, healthy fats, and whole grains, making it a nourishing meal for any time of the day.
• Customizable Toppings: You can easily adjust the toppings and add-ins to suit your taste preferences, whether you want extra spice or more veggies.
• Great for Meal Prep: The chicken, rice, and street corn can be made ahead and stored separately for easy, quick lunches or dinners throughout the week.

Ingredients for Street Corn Chicken Rice Bowl

For the Chicken:

• Chicken Breasts or Thighs (1.5 lbs): You can choose either boneless, skinless chicken breasts or thighs depending on your preference. Thighs tend to be juicier, while breasts are leaner.
• Olive Oil (2 tablespoons): Adds moisture and helps the spices stick to the chicken.
• Lime Juice (2 tablespoons): Adds tang and helps tenderize the chicken.
• Chili Powder (2 teaspoons): Adds warmth and a bit of heat to the chicken.
• Ground Cumin (1 teaspoon): Provides an earthy, nutty flavor.
• Smoked Paprika (1 teaspoon): Lends a smoky depth to the chicken, complementing the street corn.
• Garlic Powder (½ teaspoon): Adds a savory, garlicky note.
• Onion Powder (½ teaspoon): Enhances the flavor with a mild onion taste.
• Salt and Black Pepper: Season the chicken to taste.

For the Street Corn:

• Corn Kernels (2 cups): You can use fresh, frozen, or canned corn. If using fresh, you can char the kernels on the grill for added flavor.
• Mayonnaise (1 tablespoon): Forms the creamy base for the street corn.
• Sour Cream (1 tablespoon): Adds tanginess and creaminess.
• Lime Juice (1 teaspoon): Brightens up the flavor and complements the richness of the corn topping.
• Chili Powder (½ teaspoon): Adds a bit of warmth to the creamy corn mixture.
• Smoked Paprika (¼ teaspoon, optional): Enhances the smokiness of the street corn.
• Cotija Cheese or Feta (¼ cup, crumbled): Adds a salty, tangy kick that perfectly complements the creamy corn. You can substitute with feta if cotija isn’t available.
• Fresh Cilantro (chopped): Adds a burst of freshness and color.

For the Rice:

• Cooked White or Brown Rice (2 cups): Provides the base for your rice bowl. Brown rice adds more fiber, while white rice offers a softer texture.
• Lime Juice (1 tablespoon): Adds a zesty, refreshing flavor to the rice.
• Fresh Cilantro (¼ cup, chopped): Tossed with the rice for a fresh, herbal note.

For Toppings (Optional):

• Sliced Avocado or Guacamole: Adds healthy fats and a creamy texture.
• Diced Tomatoes: Adds freshness and a pop of color.
• Sliced Jalapeños: For a spicy kick.
• Extra Cotija Cheese: For an added salty, tangy flavor.
• Lime Wedges: Serve on the side for a final squeeze of citrus.

Step-by-Step Directions for Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

1. Make the Marinade: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons lime juice, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and black pepper to taste.
2. Marinate the Chicken: Place the 1.5 lbs of boneless, skinless chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. (If you’re short on time, even a 15-minute marinade will enhance the flavors.)

Step 2: Cook the Chicken

1. Preheat the Grill: Heat a grill or grill pan over medium-high heat. If you don’t have a grill, a stovetop skillet works as well.
2. Grill the Chicken: Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, let the chicken rest for about 5 minutes, then slice it into thin strips for serving.

Step 3: Prepare the Street Corn

1. Char the Corn (If Using Fresh): If using fresh corn, grill the cobs over medium heat until lightly charred, then cut the kernels off the cob. If using frozen or canned corn, sauté the kernels in a hot skillet until slightly golden.
2. Make the Street Corn Mix: In a mixing bowl, combine 1 tablespoon mayonnaise, 1 tablespoon sour cream, 1 teaspoon lime juice, ½ teaspoon chili powder, ¼ teaspoon smoked paprika (optional), and ¼ cup crumbled cotija cheese. Stir in the warm corn kernels and chopped cilantro until fully coated.

Step 4: Prepare the Cilantro-Lime Rice

1. Toss the Rice: In a large bowl, toss 2 cups of cooked rice (white or brown) with 1 tablespoon lime juice and ¼ cup chopped fresh cilantro until well combined.

Step 5: Assemble the Street Corn Chicken Rice Bowls

1. Layer the Rice: Divide the cilantro-lime rice into bowls as the base.
2. Add the Chicken: Top the rice with slices of the grilled chicken.
3. Spoon on the Street Corn: Add a generous portion of the creamy street corn mixture on top of the chicken.
4. Add Toppings: Customize each bowl with your favorite toppings, such as sliced avocado or guacamole, diced tomatoes, sliced jalapeños, and extra cotija cheese. Serve with lime wedges on the side for a burst of fresh citrus.

Step 6: Serve and Enjoy

Serve the bowls warm, with a final squeeze of fresh lime juice over the top to brighten all the flavors. Enjoy the layers of zesty rice, juicy chicken, and creamy, smoky street corn for a delicious and satisfying meal!

Tips for Making Street Corn Chicken Rice Bowls:

1. Marinate the Chicken Ahead: For more intense flavor, marinate the chicken the night before. This allows the spices to fully penetrate the meat.
2. Grilling vs. Sautéing: If you don’t have a grill, you can sauté the chicken in a stovetop skillet. Simply cook over medium heat until fully cooked through.
3. Corn Options: Fresh, frozen, or canned corn all work in this recipe. If you’re using fresh corn, grilling it adds a charred flavor that enhances the street corn experience.
4. Make It Spicy: For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the street corn mix, or top your bowl with extra sliced jalapeños.
5. Customize with Toppings: This rice bowl is highly customizable, so feel free to swap or add in your favorite toppings like shredded lettuce, black beans, or salsa.

Variations:

• Vegetarian Option: Swap the chicken for grilled tofu or black beans to make a vegetarian version of this rice bowl.
• Swap the Cheese: If you can’t find cotija cheese, feta or queso fresco make great substitutes.
• Use Quinoa or Cauliflower Rice: For a lighter, low-carb option, use quinoa or cauliflower rice instead of traditional white or brown rice.

Conclusion:

The Street Corn Chicken Rice Bowl is the ultimate combination of bold flavors, fresh ingredients, and satisfying textures. The tangy marinated chicken, creamy street corn, and zesty cilantro-lime rice come together to create a balanced and flavorful meal that you can enjoy any night of the week. With customizable toppings and plenty of room for variation, this dish is perfect for meal prepping, family dinners, or a fun weekend meal.

Serve it warm with a side of lime wedges, and enjoy the delicious combination of sweet, smoky, and tangy flavors in every bite.