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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl combines marinated grilled chicken, creamy street corn, and flavorful cilantro-lime rice. Packed with Mexican-inspired flavors, it’s topped with fresh ingredients like avocado, cotija cheese, and lime for a vibrant, satisfying meal.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon 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)
  • 1/3 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup cotija cheese or feta, crumbled
  • 2 tablespoons fresh cilantro, chopped

For the Cilantro-Lime Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Optional Toppings:

  • 1–2 avocados, sliced
  • 1/4 cup cherry tomatoes, halved
  • Sliced jalapeños
  • Extra cotija cheese
  • Lime wedges

Instructions

  1. Marinate the Chicken:

    • In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.

  2. Grill the Chicken:

    • Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
    • Let the chicken rest for a few minutes before slicing it into thin strips.

  3. Prepare the Street Corn:

    • If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred.
    • In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.

  4. Make the Cilantro-Lime Rice:

    • In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.

  5. Assemble the Bowls:

    • Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese.
    • Serve with lime wedges for extra zest.

Notes

  • Storage: Keep components separate in airtight containers in the fridge for up to 3 days. Reheat rice and chicken, and assemble just before serving.
  • Customizations: Swap rice with quinoa or cauliflower rice for a lower-carb option, or substitute the chicken with tofu, shrimp, or steak.

Find it online: https://ukfinda.com/street-corn-chicken-rice-bowl/