Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining tender, spiced grilled chicken with a zesty street corn salad served over fluffy rice. Perfect for a quick weeknight meal, it features smoky chili and cumin-seasoned chicken paired with creamy, tangy corn topped with cotija cheese and fresh cilantro. Customize with avocado and lime for a fresh finish that brings all the flavors together in a deliciously satisfying bowl.
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
- Salt and freshly ground black pepper, to taste
For the Street Corn
- 4 ears of fresh corn on the cob or 2 cups frozen corn kernels
- 2 tbsp butter
- 3 tbsp mayonnaise
- 1/4 cup crumbled cotija cheese or feta cheese
- 1 tbsp fresh lime juice
- 1/2 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
- Additional chopped cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts or thighs evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked through and juices run clear. Remove from heat and let it rest for a few minutes before slicing thinly.
- Prepare the Street Corn: If using fresh corn, grill the cobs over medium-high heat for about 10 minutes until the kernels are charred and tender. If using frozen corn, sauté the corn kernels in butter in a skillet over medium heat until golden and warmed through.
- Make the Street Corn Mixture: Cut the kernels off the cobs if grilled fresh, then combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro. Stir well to combine and set aside.
- Assemble the Rice Bowl: Spoon cooked rice into individual bowls. Top with sliced grilled chicken, then add a generous scoop of the street corn mixture on top.
- Add Optional Garnishes: Add sliced avocado, fresh lime wedges, and extra cilantro over the bowls as desired for added freshness and flavor.
- Serve and Enjoy: Serve immediately while the chicken is warm and the street corn is flavorful. Enjoy this hearty and delicious meal bowl packed with smoky, tangy, and fresh taste profiles.
Notes
- For extra spice, add a pinch of cayenne pepper to the chicken marinade or street corn mixture.
- Substitute cotija cheese with feta for a similar tangy flavor if cotija is unavailable.
- Use brown rice for a healthier, fiber-rich option.
- Grilling the corn adds more authentic street corn flavor; skip if pressed for time and use frozen corn instead.
- Leftovers can be stored separately and reheated in a skillet to maintain crispness of chicken.
