Description

This flavorful Street Corn Chicken Rice Bowl is a fusion of juicy grilled chicken, creamy Mexican street corn, and fluffy rice. It’s topped with fresh cilantro, a squeeze of lime, and a sprinkle of cheese for a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for meal prep or a quick, satisfying weeknight dinner!

Ingredients

Units Scale

For the Chicken:

1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

For the Street Corn:

2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese (or feta, crumbled)
1 tablespoon lime juice
1 teaspoon chili powder
1/4 cup fresh cilantro, chopped

For the Rice:

2 cups cooked white or brown rice
1 tablespoon lime juice
2 tablespoons chopped cilantro

Toppings:

Fresh lime wedges
Extra cotija cheese
Sliced avocado (optional)
Jalapeño slices (optional)

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Instructions

Prepare the Chicken:
- Preheat the grill or stovetop pan over medium-high heat.
- Rub the chicken breasts with olive oil and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Grill the chicken for 6-8 minutes on each side until fully cooked. Let it rest for 5 minutes before slicing.
Make the Street Corn:
- In a large bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and half of the cotija cheese.
- Stir in the corn kernels and cilantro until evenly coated.
Prepare the Rice:
- Mix the cooked rice with lime juice and chopped cilantro.
Assemble the Bowls:
- Divide the cilantro-lime rice into bowls.
- Top each bowl with sliced grilled chicken and a generous scoop of the street corn mixture.
- Garnish with extra cheese, fresh cilantro, lime wedges, and optional toppings like avocado or jalapeños.

Notes

You can swap the chicken for shrimp or tofu for a different twist.
Add black beans for extra protein and fiber.
Adjust the chili powder for more or less spice.