Description
A flavorful Street Corn Chicken Rice Bowl featuring juicy grilled chicken, charred Mexican street corn, cotija cheese, and a zesty lime sauce over seasoned rice. Perfect for a satisfying, easy meal!
Ingredients
Scale
For the Rice:
- 2 cups cooked wild rice or your preferred rice variety
For the Mexican Street Corn Mixture:
- 4 ears corn, husked
- 1–2 tablespoons olive oil
- 1 jalapeño, seeded and diced
- 2 green onions, diced
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- Zest and juice of 1 lime
- 1/2 cup cotija cheese, crumbled
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and 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 crumbled cotija cheese
- Sliced avocado
- Diced tomatoes
Instructions
- Prepare the Rice:
- Cook the wild rice according to package instructions. Once cooked, set aside and keep warm.
- Char the Corn:
- Using a sharp knife, carefully cut the kernels off the corn cobs.
- Heat 1-2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they become slightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
- Prepare the Mexican Street Corn Mixture:
- In a large bowl, combine the charred corn, diced jalapeño, green onions, mayonnaise, chopped cilantro, minced garlic, kosher salt, black pepper, chili powder, lime zest, lime juice, and crumbled cotija cheese. Mix thoroughly to combine. Taste and adjust seasonings if necessary. Set aside.
- Cook the Chicken:
- In a small bowl, mix together the garlic powder, chipotle chili powder, onion powder, smoked paprika, ground cumin, salt, and pepper.
- Pat the chicken dry with paper towels and rub the spice mixture evenly over all sides.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- Prepare the Sauce:
- In a small bowl, whisk together the sour cream, mayonnaise, taco seasoning, lime juice, and a pinch of salt until smooth. Adjust the lime juice and salt to taste.
- Assemble the Bowls:
- Divide the cooked rice among serving bowls.
- Top each bowl with a portion of the sliced chicken and the Mexican street corn mixture.
- Drizzle the prepared sauce over the top.
- Garnish with additional chopped cilantro, lime wedges, extra cotija cheese, sliced avocado, and diced tomatoes, if desired.
Notes
- Protein Alternatives: Substitute the chicken with grilled shrimp, steak, or a plant-based protein like grilled tofu or tempeh for a vegetarian option.
- Grain Base: Instead of wild rice, use brown rice, quinoa, or cauliflower rice for a different texture and flavor profile.
- Spice Level: Adjust the heat by adding more or less jalapeño or incorporating other chili peppers like serrano or poblano.
- Additional Vegetables: Enhance the bowl with added veggies such as black beans, roasted bell peppers, or sautéed onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, grilling
- Cuisine: mexican inspired
Keywords: street corn, chicken rice bowl, Mexican-inspired, elote bowl, grilled chicken