Description
This Flavor-Packed Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn flavors and hearty grilled chicken, served over fluffy rice. With smoky, tangy, and creamy elements, it’s an easy and customizable meal perfect for meal prep, lunch, or dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lime
For the Street Corn Mixture:
- 1 1/2 cups corn (fresh, canned, or frozen)
- 2 tablespoons mayonnaise
- 1/4 cup crumbled cotija cheese (or feta)
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon chili powder
- Juice of 1/2 lime
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 jalapeño, sliced (optional)
- Additional lime wedges for serving
Instructions
- Prepare the Chicken:
- Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
- Rub the spice blend onto the chicken.
- Drizzle with olive oil and lime juice, then marinate for at least 15 minutes.
- Grill or pan-sear over medium heat for 6-7 minutes per side, or until fully cooked (internal temperature 165°F/74°C).
- Let rest before slicing.
- Make the Street Corn Mixture:
- If using fresh corn, grill and cut kernels off the cob. If using canned or frozen, sauté in a dry skillet until lightly charred.
- Mix corn, mayonnaise, cotija cheese, cilantro, chili powder, and lime juice in a bowl.
- Assemble the Rice Bowls:
- Divide cooked rice into serving bowls.
- Top with sliced chicken and spoon over the street corn mixture.
- Garnish with avocado, cherry tomatoes, red onion, and jalapeño.
- Serve with lime wedges.
Notes
- Protein Swap: Use shrimp, tofu, or steak instead of chicken.
- Grain Options: Try quinoa, cauliflower rice, or farro.
- Extra Heat: Add hot sauce or cayenne pepper.
- Dairy-Free: Omit cotija cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: Mexican-American
Keywords: street corn chicken bowl, grilled chicken rice bowl, Mexican-inspired rice bowl, meal prep chicken recipe, easy weeknight dinner