Street Corn Chicken Rice Bowl
If you’re craving a dish that warms the heart and brings everyone together, look no further than this Street Corn Chicken Rice Bowl Recipe. This delightful meal features juicy marinated chicken and smoky grilled street corn served over fluffy rice, topped with a tangy mayo-cotija mixture that ties it all together. Perfect for busy weeknights or family gatherings, this recipe is quick to prepare and incredibly versatile. You can easily customize it to suit your taste by swapping ingredients or adding your favorite toppings. Enjoy a comforting bowl of flavors that’s not only satisfying but also great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican-American
Ingredients
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Corn on the cob or frozen corn kernels
- Mayonnaise
- Cotija cheese or feta cheese
- Cooked white rice or brown rice
- Fresh lime juice
- Fresh cilantro, chopped
Instructions
- Marinate chicken in olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper for at least 15 minutes.
- Cook the marinated chicken in a grill pan over medium heat for 6-7 minutes per side until done. Let rest before slicing.
- Grill fresh corn on the cob until charred or sauté frozen corn in butter until golden. Mix with mayonnaise, cotija cheese (or feta), lime juice, chili powder, and cilantro.
- Assemble by spooning cooked rice into bowls, layering with sliced chicken and street corn mixture. Add optional avocado slices and garnish with lime wedges.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg