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Street Corn Chicken Rice Bowl Recipe

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

 

This Street Corn Chicken Rice Bowl combines smoky grilled chicken, creamy Mexican street corn, and fluffy rice for a bold and satisfying meal. Perfect for meal prep or a fresh, vibrant dinner!

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Juice of 1 lime

For the Street Corn:

  • 2 cups corn (fresh, canned, or frozen)

  • 1 tablespoon butter

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon salt

  • 1/4 cup mayonnaise

  • 1/4 cup cotija cheese, crumbled

  • Juice of 1 lime

  • 1 tablespoon chopped cilantro

For the Rice Bowl:

  • 2 cups cooked white or brown rice

  • 1/4 cup sour cream

  • 1 tablespoon lime juice

  • 1 teaspoon hot sauce (optional)

  • 1 avocado, sliced

  • 1/4 cup diced red onion

  • 1/4 cup chopped fresh cilantro

  • Extra cotija cheese for garnish

  • Lime wedges for serving

Instructions

  1. Prepare the Chicken

    • In a small bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice.

    • Coat the chicken breasts evenly with the seasoning mixture.

    • Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F).

    • Let the chicken rest for a few minutes, then slice it into strips.

  2. Cook the Street Corn

    • Heat a skillet over medium heat and melt the butter.

    • Add the corn, chili powder, smoked paprika, and salt. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred.

    • Remove from heat and mix in mayonnaise, cotija cheese, lime juice, and chopped cilantro.

  3. Assemble the Rice Bowls

    • In a small bowl, mix sour cream, lime juice, and hot sauce (if using).

    • Divide the cooked rice into serving bowls.

    • Top each bowl with sliced chicken, street corn, avocado slices, and diced red onion.

    • Drizzle the lime crema over the top and garnish with extra cotija cheese, fresh cilantro, and lime wedges.

Notes

  • Protein swap: Use shrimp, tofu, or steak instead of chicken.

  • Grain alternatives: Substitute rice with quinoa, cauliflower rice, or farro.

  • Extra veggies: Add black beans, bell peppers, or roasted sweet potatoes for more texture and nutrition.

  • Heat level: Adjust spice by increasing chili powder or adding sliced jalapeños.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Bowl Meal
  • Method: Sautéing, grilling
  • Cuisine: Mexican-American

Keywords: Street Corn Chicken Bowl, Mexican Rice Bowl, Grilled Chicken Recipe, Meal Prep Bowl, Healthy Rice Bowl

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Find it online: https://eateatfood.com/street-corn-chicken-rice-bowl-recipe-3/