Description
Indulge in a flavorful Street Corn Chicken Rice Bowl featuring spiced grilled chicken, creamy Mexican street corn, and zesty lime rice, topped with a tangy sauce. A perfect fusion of Mexican street food flavors in a hearty meal.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Mexican Street Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 3 tablespoons mayonnaise
- 1/4 cup cotija or feta cheese, crumbled
- 1 jalapeño, seeded and diced
- 2 green onions, diced
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Juice of 1 lime
- Zest of 1 lime
- Salt to taste
For the Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
- Salt to taste
Optional Toppings:
- Fresh cilantro leaves
- Sliced jalapeños
- Avocado slices
- Lime wedges
Instructions
- Marinate the Chicken:
- In a bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper.
- Coat the chicken breasts with the marinade and let them sit for at least 15 minutes (or up to an hour for deeper flavor).
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring 2 cups of water or broth to a boil. Add the rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
- Remove from heat, fluff with a fork, and stir in lime juice and zest.
- Prepare the Mexican Street Corn:
- If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain excess water.
- In a skillet over medium-high heat, melt butter. Add corn and cook until slightly charred, about 5-7 minutes.
- In a bowl, combine charred corn, mayonnaise, cotija cheese, diced jalapeño, green onions, cilantro, minced garlic, chili powder, lime juice, salt, and pepper. Mix well.
- Cook the Chicken:
- Preheat a grill or skillet over medium heat.
- Cook marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing.
- Prepare the Sauce:
- In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, taco seasoning, and a pinch of salt until smooth.
- Assemble the Bowls:
- Divide lime-infused rice among serving bowls.
- Top with sliced chicken and a generous scoop of the Mexican street corn mixture.
- Drizzle with the prepared sauce.
- Add optional toppings as desired.
Notes
- Protein Alternatives: Substitute chicken with grilled shrimp, steak, or tofu.
- Grain Base: Swap white rice for brown rice, quinoa, or cauliflower rice.
- Spice Level: Adjust heat by adding more or less jalapeño or chili powder.
- Cheese Options: Use Parmesan or a dairy-free alternative if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Grilling,stovetop
- Cuisine: mexican inspired
Keywords: Mexican street corn bowl, grilled chicken rice bowl, elote chicken bowl, healthy Mexican recipes, street corn recipe.