Description
This Street Corn Chicken Rice Bowl is a vibrant and satisfying one-bowl meal inspired by Mexican street corn. It features juicy grilled chicken, flavorful rice, charred corn, and a creamy, tangy dressing—making every bite a delicious fusion of smoky, zesty, and fresh flavors. Ideal for a quick weeknight dinner or a make-ahead lunch.
Ingredients
Units
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Rice
- 1 cup long grain white rice
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Salt, to taste
For the Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 2 tablespoons crumbled Cotija or feta cheese
- Salt and pepper, to taste
Toppings (Optional)
- Extra chopped cilantro
- Lime wedges
- Sliced jalapeños
- Extra Cotija or feta cheese
Instructions
- Marinate and Cook the Chicken: In a bowl, toss the chicken breasts with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Preheat a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side, until cooked through and juices run clear. Allow to rest for 5 minutes, then slice.
- Prepare the Rice: Rinse the rice under cold water. In a pot, bring water or chicken broth to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until tender and fluffy. Remove from heat, add lime juice and chopped cilantro, and fluff with a fork.
- Char the Corn: While the rice cooks, heat olive oil in a large skillet over high heat. Add corn kernels and cook for 4-5 minutes without stirring too often, allowing the corn to char.
- Mix the Street Corn: In a bowl, combine the charred corn, mayonnaise, sour cream, chili powder, cumin, cilantro, lime juice, Cotija or feta, salt, and pepper. Stir until well mixed and creamy.
- Assemble the Bowls: Divide the cilantro lime rice among serving bowls. Top with sliced chicken and the street corn mixture. Garnish as desired with extra cilantro, lime wedges, jalapeños, and cheese.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- The rice and corn mixtures can be made ahead and refrigerated.
- Use grilled corn off the cob in summer for the best flavor.
- Swap Cotija cheese for feta if it’s unavailable.
- Add avocado or black beans for extra nutrition and creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
