Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining perfectly seasoned grilled chicken with creamy, tangy street-style corn, served over a bed of fluffy rice. Easy to prepare in just 35 minutes, this dish balances smoky spices, fresh lime, and cheesy goodness for a satisfying and colorful meal perfect for weeknights.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Street Corn
- 3 ears corn on the cob (or 2 cups frozen corn kernels)
- 2 tbsp butter
- 3 tbsp mayonnaise
- ½ cup cotija cheese or crumbled feta cheese
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 2 tbsp fresh cilantro, chopped
For the Rice Bowl
- 4 cups cooked white rice or brown rice
- 1 avocado, sliced (optional)
- Fresh lime wedges (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade. Coat the chicken breasts evenly with this mixture, then let them sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 6-7 minutes on each side, or until fully cooked through. Once done, allow the chicken to rest for a few minutes before slicing it thinly.
- Prepare the Street Corn: If using fresh corn, grill the ears until charred and slightly blackened, about 10 minutes, turning occasionally. For frozen corn, sauté it in butter on the stovetop until golden and heated through.
- Make the Street Corn Mixture: In a bowl, combine the cooked corn with mayonnaise, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro. Mix thoroughly so the flavors are well blended.
- Assemble the Rice Bowl: Place a generous scoop of cooked rice into each bowl. Layer the sliced grilled chicken on top of the rice, then spoon the street corn mixture over the chicken. Optionally, add sliced avocado, garnish with fresh lime wedges and extra cilantro for a fresh finish.
- Serve and Enjoy: Serve the bowls immediately to enjoy the combination of smoky, creamy, and tangy flavors at their best.
Notes
- For extra heat, sprinkle some cayenne pepper or add chopped jalapeños to the street corn mixture.
- Use brown rice for a whole grain option and added fiber.
- Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Substitute cotija cheese with feta if unavailable for a similar salty flavor.
- Grilling the corn enhances the smoky flavor, but sautéed corn works well as a quick alternative.
