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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.4 from 87 reviews

This Street Corn Chicken Rice Bowl recipe combines juicy, spice-rubbed grilled chicken with a creamy, tangy Mexican street corn salad served over fluffy rice. It’s a vibrant, flavorful meal that’s easy to prepare and perfect for a satisfying lunch or dinner. The dish features smoky grilled corn or sautéed frozen corn mixed with cotija cheese, lime juice, and fresh cilantro, layered atop tender sliced chicken and rice, with optional avocado and lime wedges for extra freshness.

Ingredients

Scale

Chicken Marinade

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Street Corn Mixture

  • 2 ears of corn on the cob (or 2 cups frozen corn kernels)
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese (or feta cheese)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped

Other Ingredients

  • 2 cups cooked white rice (or brown rice)
  • 1 avocado, sliced (optional)
  • Fresh lime wedges (for garnish)

Instructions

  1. Marinate and Prepare the Chicken: In a small bowl, whisk together olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create a marinade. Coat the chicken breasts or thighs evenly with the marinade. Let the chicken sit for at least 15 minutes to absorb the flavors.
  2. Cook the Chicken: Heat a grill pan or skillet over medium heat. Place the marinated chicken on the pan and cook for 6-7 minutes per side, or until the chicken is fully cooked through and has a nice sear. Remove the chicken and let it rest for a few minutes before slicing it thinly.
  3. Prepare the Street Corn: If using fresh corn on the cob, grill it for about 10 minutes, turning every few minutes until the kernels are nicely charred. If using frozen corn kernels, sauté them in butter over medium heat until golden and heated through.
  4. Mix the Street Corn Salad: In a large bowl, combine the cooked corn with mayonnaise, cotija or feta cheese, lime juice, chili powder, and chopped fresh cilantro. Stir well to blend all the flavors.
  5. Assemble the Rice Bowls: Distribute the cooked rice evenly into serving bowls. Top each bowl with sliced grilled chicken, then spoon over the street corn mixture.
  6. Add Garnishes and Serve: Optionally add slices of avocado on top and garnish with fresh lime wedges and extra cilantro. Serve immediately to enjoy a fresh, flavorful meal.

Notes

  • You can substitute chicken breasts with thighs for juicier meat.
  • If fresh corn is unavailable, frozen corn works well and cooks faster.
  • Adjust the chili powder quantity based on your spice preference.
  • For a lighter version, use Greek yogurt instead of mayonnaise.
  • Serve with a side of black beans or a green salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: street corn, chicken rice bowl, Mexican street corn salad, grilled chicken, cotija cheese, corn salad, easy dinner, summer recipe

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