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
Scale
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