Description
This Street Corn Chicken Rice Bowl is the ultimate comfort meal with juicy marinated chicken, smoky grilled street corn, and fluffy rice. Topped with a tangy mayo-cotija mixture and fresh cilantro, it’s a perfect combination of flavors and textures. Ideal for lunch or dinner, and easy to customize with avocado and lime for extra flavor.
Ingredients
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For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Garlic powder
- Cumin
- Paprika
- Salt and pepper
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For the Street Corn:
- Corn on the cob or frozen corn kernels
- Butter
- Mayonnaise
- Cotija cheese or feta cheese
- Lime juice
- Chili powder
- Fresh cilantro, chopped
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For the Rice Bowl:
- Cooked white rice or brown rice
- Avocado (sliced, optional)
- Fresh lime wedges (for garnish)
Instructions
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Marinate and Cook the Chicken:
- In a bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Coat the chicken breasts with the marinade and let sit for at least 15 minutes.
- Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side, until cooked through.
- Let the chicken rest before slicing it thinly.
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Make the Street Corn:
- If using fresh corn, grill the cobs until charred, about 10 minutes.
- If using frozen corn, sauté in butter until golden and heated through.
- Combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Stir well.
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Assemble the Rice Bowl:
- Spoon the cooked rice into bowls.
- Layer the sliced chicken on top of the rice, then add the street corn mixture.
- Optionally, top with sliced avocado, lime wedges, and cilantro.
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Serve and Enjoy!
Notes
- You can use either fresh corn or frozen corn based on availability.
- For a lighter option, substitute brown rice or skip the avocado.
- You can add extra chili powder for more heat or adjust based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Mexican-American