Description
This vibrant Street Corn Chicken Rice Bowl combines smoky, spiced grilled chicken with a creamy, tangy street corn salad, served over fluffy rice. Inspired by Mexican street food flavors, this dish is colorful, satisfying, and perfect for a quick weeknight meal or casual gathering.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn
- 3 ears corn on the cob, or 2 cups frozen corn kernels
- 2 tbsp unsalted butter
- ¼ cup mayonnaise
- â…“ cup cotija cheese or crumbled feta cheese
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- 2 tbsp fresh cilantro, chopped
For the Rice Bowl
- 3 cups cooked white rice or brown rice
- 1 avocado, sliced (optional)
- Fresh lime wedges, for garnish
- Additional cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade. Coat the chicken breasts or thighs evenly with the mixture. Let the chicken sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for 6 to 7 minutes per side, ensuring it is cooked through and juices run clear. Remove from heat and let the chicken rest for a few minutes to retain juiciness.
- Prepare the Street Corn: For fresh corn, grill the corn cobs directly over medium-high heat, turning occasionally until charred and tender, about 10 minutes. If using frozen corn, melt butter in a skillet over medium heat and sauté corn until golden and heated through, about 5-7 minutes.
- Mix the Street Corn Salad: Cut grilled corn from the cobs if using fresh. In a bowl, combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro. Stir until well combined.
- Assemble the Rice Bowls: Divide the cooked rice evenly into four bowls. Thinly slice the rested chicken and layer it on top of the rice. Spoon generous amounts of the street corn mixture over the chicken.
- Garnish and Serve: Optionally, add sliced avocado on top and garnish with fresh lime wedges and additional cilantro. Serve immediately and enjoy the vibrant flavors.
Notes
- Marinate the chicken longer for more intense flavor, up to 2 hours.
- Use brown rice for a whole grain option with more fiber.
- Adjust chili powder amounts to taste based on heat preference.
- For a dairy-free version, substitute cotija cheese with nutritional yeast and use vegan mayonnaise.
- If fresh corn is not available, frozen corn kernels work well and save time.
