A flavorful bowl featuring grilled chicken, zesty street corn, and fluffy rice, topped with a creamy, tangy sauce for the perfect balance of textures and flavors.
Why You’ll Love This Recipe
- Packed with Flavor – A delicious mix of smoky, tangy, and creamy elements.
- Nutritious and Satisfying – Loaded with protein, fiber, and healthy fats.
- Customizable – Easily switch ingredients to fit dietary needs.
- Great for Meal Prep – Make ahead for quick and easy meals.
- Perfect Balance of Textures – Crunchy corn, tender chicken, and creamy sauce.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
For the street corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija cheese (or feta)
- 1 tablespoon chopped cilantro
- Juice of 1/2 lime
For the rice bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/2 avocado, sliced
- Extra lime wedges for serving
Directions
- In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice. Coat the chicken and marinate for at least 15 minutes.
- Heat a grill or pan over medium heat and cook the chicken for 5-6 minutes per side until fully cooked. Let it rest before slicing.
- In a pan, melt butter and add corn kernels. Sauté for 3-4 minutes until slightly charred. Add chili powder, smoked paprika, salt, and pepper.
- In a bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Stir in the cooked corn.
- Assemble the bowls by layering rice, black beans, diced red onion, and grilled chicken. Top with the street corn mixture and avocado slices.
- Serve with extra lime wedges and enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 550 kcal per serving
Variations
- Spicy Version – Add diced jalapeños or a drizzle of hot sauce.
- Vegetarian Option – Swap the chicken for grilled tofu or extra beans.
- Low-Carb – Use cauliflower rice instead of regular rice.
- Extra Protein – Add a fried egg on top.
- Dairy-Free – Use vegan mayo and skip the cheese.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked chicken and corn separately for up to 2 months.
- Reheating: Microwave in 30-second intervals until heated through or warm in a skillet over low heat.
FAQs
Can I make this recipe ahead of time?
Yes! Store components separately and assemble when ready to eat.
What type of rice works best?
White, brown, or cilantro-lime rice all work well in this dish.
Can I use canned corn?
Yes, but be sure to drain and dry it before sautéing for the best texture.
How do I keep the chicken juicy?
Marinating and not overcooking are key to tender, juicy chicken.
Can I grill the corn instead of sautéing?
Absolutely! Grilling corn adds an extra smoky flavor.
Is there a substitute for cotija cheese?
Feta cheese or grated Parmesan can be used instead.
What other toppings can I add?
Try sliced radishes, chopped green onions, or a drizzle of chipotle sauce.
Can I make this gluten-free?
Yes! Just ensure all ingredients, including spices, are gluten-free.
How do I make it extra creamy?
Mix some avocado into the corn mixture for added creaminess.
What proteins can I use instead of chicken?
Shrimp, beef, or even pulled pork make great alternatives.
Conclusion
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that’s easy to make and packed with bold flavors. Whether for meal prep, a quick dinner, or a family gathering, this dish will impress. Try different variations and make it your own!
Print
Street Corn Chicken Rice Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This street corn chicken rice bowl is packed with grilled chicken, zesty street corn, and fluffy rice, all topped with a creamy, tangy sauce for the ultimate meal!
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
For the street corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp butter
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/4 cup crumbled cotija cheese (or feta)
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
For the rice bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/2 avocado, sliced
- Extra lime wedges for serving
Instructions
- In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice. Coat chicken and marinate for at least 15 minutes.
- Heat a grill or pan over medium heat and cook chicken for 5-6 minutes per side until fully cooked. Let it rest before slicing.
- In a pan, melt butter and add corn kernels. Sauté for 3-4 minutes until slightly charred. Add chili powder, smoked paprika, salt, and pepper.
- In a bowl, mix mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Stir in cooked corn.
- Assemble bowls by layering rice, black beans, diced red onion, and grilled chicken. Top with the street corn mixture and avocado slices.
- Serve with extra lime wedges and enjoy!
Notes
- Use rotisserie chicken for a quicker option.
- Swap cotija for feta or Parmesan.
- Add jalapeños for extra heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican-Inspired