Street Corn Chicken Rice Bowl
Craving bold flavors? This bowl combines smoky grilled chicken, zesty street corn, and fluffy rice for a fiesta in every bite! 🍗🔥 Perfect for weeknight dinners or meal prep. Let’s dig in!
Ingredients
- For the chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Juice of 1 lime
- Salt and pepper to taste
- For the street corn:
- 3 ears corn husked (or 2 cups frozen/roasted corn kernels)
- ¼ cup mayonnaise or Greek yogurt
- ¼ cup crumbled cotija cheese or feta
- 1 garlic clove minced
- 1 tbsp lime juice
- ½ tsp chili powder
- 2 tbsp chopped cilantro
- For the bowls:
- 2 cups cooked cilantro lime rice white or brown rice + lime zest/juice + chopped cilantro
- 1 avocado sliced
- Pickled red onions optional
- Lime wedges
- Hot sauce optional
Instructions
- Marinate chicken: In a bowl, mix olive oil, chili powder, paprika, garlic powder, cumin, lime juice, salt, and pepper. Coat chicken and let sit 10+ mins.
- Grill chicken and corn:
- Heat grill or skillet to medium-high. Cook chicken 6–8 mins per side until cooked through. Rest 5 mins, then slice.
- Grill corn, turning occasionally, until charred (8–10 mins). Cut kernels off the cob.
- Make street corn salad: In a bowl, mix corn kernels, mayo, cotija, garlic, lime juice, chili powder, and cilantro.
- Assemble bowls: Divide rice among bowls. Top with chicken, street corn, avocado, pickled onions, and lime wedges. Drizzle with extra crema or hot sauce!
Video
Notes
- Vegetarian: Swap chicken for grilled tofu or black beans.
- Grill-free: Use frozen roasted corn and pan-seared chicken.
- Meal prep: Store components separately; assemble fresh to keep avocado bright.
- Gluten-free: Ensure mayo and spices are GF-certified.
- Extra crunch: Add crushed tortilla chips or radishes.