The Street Corn Chicken Rice Bowl is the perfect blend of flavors inspired by Mexican street food, bringing together charred corn, tender grilled chicken, creamy cheese, and zesty lime—all on a bed of fluffy rice. It’s a fresh, vibrant dish with a delightful balance of smokiness, creaminess, and a bit of tang. Whether you’re looking for a quick and satisfying weeknight dinner or a healthy meal-prep option, this bowl has you covered. The best part? You can customize it with your favorite toppings to make it your own.
Let’s get started with this delicious and easy-to-make recipe that’s perfect for summer—or any time of year!
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper (to taste)
For the Rice:
- 1 cup long-grain white rice (or brown rice, cooked)
- 2 cups water or chicken broth (for extra flavor)
- 1 tablespoon butter or olive oil (optional)
For the Street Corn:
- 2 ears of corn (or 1 1/2 cups frozen corn, thawed)
- 1 tablespoon mayonnaise
- 1/4 cup cotija cheese (crumbled)
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Fresh cilantro (for garnish)
Additional Toppings:
- 1 avocado (sliced)
- 1/4 cup red onion (diced)
- Fresh jalapeños (sliced, optional for spice)
- Sour cream or Greek yogurt (for creaminess)
- Lime wedges (for serving)
- Extra cotija or feta cheese (for garnish)
- Cilantro (for garnish)
Step-by-Step Instructions:
Step 1: Marinate the Chicken
In a small bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Whisk until well combined. Place the chicken breasts in a shallow dish or zip-lock bag, then pour the marinade over the chicken, making sure it’s evenly coated. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 4 hours for even more flavor.
Step 2: Cook the Rice
While the chicken marinates, prepare the rice. Rinse the rice under cold water to remove excess starch. In a medium saucepan, bring 2 cups of water (or chicken broth for extra flavor) to a boil. Add the rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for 15-18 minutes (for white rice) or 35-40 minutes (for brown rice), until the rice is tender and the liquid is absorbed. Fluff with a fork, and if desired, stir in a bit of butter or olive oil for added richness.
Step 3: Grill or Pan-Sear the Chicken
Heat a grill or a large skillet over medium-high heat. Once hot, cook the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred on the outside. Remove from heat, let it rest for 5 minutes, then slice or chop the chicken into bite-sized pieces.
Step 4: Prepare the Street Corn
While the chicken cooks, grill the corn by placing the ears directly on the grill for about 3-5 minutes per side, until the kernels are lightly charred. If using a stovetop, you can char the corn in a dry skillet over medium-high heat. Once cooked, let the corn cool slightly before cutting the kernels off the cob. In a small bowl, mix the grilled corn kernels with mayonnaise, cotija cheese, lime juice, chili powder, and a pinch of salt. Stir until the corn is well coated, and set aside.
Step 5: Assemble the Bowls
Now comes the fun part—assembling your bowls! Start by adding a generous serving of rice as the base. Top with the grilled chicken pieces and a scoop of street corn. Add your desired toppings such as avocado slices, red onion, fresh jalapeños, a dollop of sour cream, and extra cotija cheese. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.
Cooking Tips and Tricks:
- Chicken Thighs: If you prefer dark meat, chicken thighs are an excellent substitution and tend to be juicier.
- Vegetarian Option: Swap the chicken for black beans or grilled tofu for a plant-based version.
- Spice It Up: Add a dash of hot sauce or sliced jalapeños for a spicy kick. If you’re feeling adventurous, you can also toss a bit of chipotle powder into the marinade.
- Make It Ahead: The chicken and corn can be prepped ahead of time and stored in the fridge, making it a quick assembly when you’re ready to serve.
- Grilling Alternative: No grill? No problem! You can also cook the chicken on a stovetop grill pan or in a skillet for similar results.
Nutritional Information (Per Serving):
- Calories: 520
- Protein: 36g
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 4g
- Sodium: 660mg
Flavor Profile:
This Street Corn Chicken Rice Bowl is bursting with vibrant flavors. The grilled chicken has a smoky, spicy kick thanks to the blend of chili powder, cumin, and lime. The street corn is creamy and tangy with a perfect balance of sweetness from the corn and tanginess from the lime and cotija cheese. With a base of fluffy rice and additional toppings like avocado and sour cream, each bite is a medley of fresh, savory, and creamy goodness.
Serving Suggestions:
This Street Corn Chicken Rice Bowl is versatile and perfect for lunch or dinner. Serve it with:
- Tortilla chips on the side for a bit of crunch.
- A refreshing margarita or iced tea to cool down the spice.
- For a lighter option, pair it with a green salad dressed with a citrus vinaigrette.
Wine and Beverage Pairing:
Pair this flavorful bowl with a zesty Sauvignon Blanc or a light beer like a Mexican lager or pale ale. The bright acidity and fruity notes of Sauvignon Blanc complement the lime and spice in the dish, while a light beer balances the richness of the toppings.
Seasonal Suggestions:
This bowl is ideal for summer when corn is at its peak freshness. However, you can enjoy this dish year-round by using frozen corn or canned corn when fresh isn’t available. It’s also perfect for a backyard BBQ or summer potluck, where you can serve the components buffet-style for guests to assemble their own bowls.
