Description
“Enjoy the bold flavors of the Street Corn Chicken Rice Bowl—juicy grilled chicken, charred corn, creamy lime sauce, and fluffy rice. A delicious, easy Mexican-inspired meal perfect for weeknights!”
Ingredients
Scale
For the Rice:
- 1 cup uncooked wild rice (or preferred rice variety)
- 2 cups water or chicken broth
- Pinch of salt
For the Mexican Street Corn Mixture:
- 2 ears of corn, husked
- 1 tablespoon olive oil
- 1 jalapeño, seeded and diced
- 2 green onions, diced
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lime
- 1/2 cup cotija cheese, crumbled
- Salt and black pepper, to taste
- 1/4 teaspoon chili powder
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chipotle chili powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Sauce:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon taco seasoning
- 1–2 teaspoons lime juice
- Salt, to taste
Optional Toppings:
- Additional chopped cilantro
- Lime wedges
- Extra cotija cheese
Instructions
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Cook the Rice:
- Rinse rice under cold water. In a medium saucepan, combine rice, water (or broth), and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer until tender (about 45 minutes for wild rice).
- Fluff with a fork and set aside.
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Prepare the Corn:
- Cut kernels off the corn cobs.
- Heat olive oil in a skillet over medium heat. Add corn and cook, stirring occasionally, until slightly charred (about 10 minutes). Remove from heat.
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Make the Mexican Street Corn Mixture:
- In a bowl, mix charred corn, diced jalapeño, green onions, mayonnaise, cilantro, garlic, lime zest and juice, cotija cheese, chili powder, salt, and black pepper.
- Refrigerate until ready to use.
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Cook the Chicken:
- In a small bowl, mix garlic powder, smoked paprika, cumin, chipotle chili powder, salt, and black pepper.
- Season both sides of the chicken breasts with spice mix.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Let rest before slicing.
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Prepare the Sauce:
- In a bowl, whisk together sour cream, mayonnaise, taco seasoning, lime juice, and salt. Adjust seasoning as needed.
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Assemble the Bowls:
- Divide cooked rice among bowls. Top with sliced chicken and Mexican street corn mixture.
- Drizzle with sauce and garnish with cilantro, cotija cheese, and lime wedges.
Notes
- Protein Alternatives: Swap chicken for grilled shrimp, steak, or roasted veggies.
- Grain Base: Try brown rice, quinoa, or cauliflower rice for variety.
- Spice Level: Adjust jalapeño or add hot sauce to taste.
- Cheese Alternative: Feta can replace cotija if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: mexican inspired
Keywords: Street corn bowl, Mexican chicken rice bowl, elote-inspired meal, easy rice bowl recipe, charred corn chicken recipe