Description
This Street Corn Chicken Rice Bowl combines smoky grilled corn, juicy seasoned chicken, and zesty cilantro-lime rice for a flavorful, satisfying meal. Perfect for a quick and easy Mexican-inspired dinner!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Mexican Street Corn:
- 4 ears fresh corn, husked
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta substitute)
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
For the Rice:
- 2 cups uncooked white rice
- 4 cups water or chicken broth
- Zest and juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
Optional Toppings:
- Sliced avocado
- Additional crumbled cotija cheese
- Fresh cilantro leaves
- Lime wedges
- Sliced jalapeños
- Hot sauce
Instructions
-
Marinate and Cook the Chicken:
- In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper.
- Coat the chicken with the marinade and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
-
Prepare the Mexican Street Corn:
- Brush the corn with olive oil and season with a pinch of salt.
- Grill for 10-12 minutes, turning occasionally, until charred.
- Cut the kernels off the cob and mix with mayonnaise, sour cream, cotija cheese, jalapeño, garlic, lime juice, cilantro, chili powder, salt, and pepper.
-
Cook the Rice:
- Rinse the rice until the water runs clear.
- In a saucepan, bring water or broth to a boil, add rice and salt, then simmer covered for 18-20 minutes.
- Let it sit covered for 5 minutes, then fluff with a fork. Stir in lime zest, lime juice, and cilantro.
-
Assemble the Bowls:
- Divide rice among four bowls.
- Top with sliced grilled chicken and a generous scoop of street corn.
- Add optional toppings and serve with lime wedges.
Notes
- Protein Variations: Swap chicken for shrimp, steak, or tofu.
- Adjusting Spice Level: Modify the jalapeño and chili powder to taste.
- Grain Substitutes: Use brown rice, quinoa, or cauliflower rice.
- Dairy-Free Option: Use dairy-free mayo and cheese alternatives.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling,stovetop
- Cuisine: mexican inspired
Keywords: Street corn bowl, chicken rice bowl, elote-inspired meal, Mexican rice bowl, grilled chicken recipe