Description
Street Corn Chicken Rice Bowl – a delicious fusion of smoky grilled chicken, sweet street corn, and creamy sauce, served over fluffy rice. A perfect, hearty meal for any occasion!
Ingredients
Scale
- 2 chicken breasts or thighs
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup rice (white, brown, or your preferred variety)
- 2 ears fresh corn on the cob or 2 cups frozen corn
- 1/4 cup cotija cheese (or feta as a substitute)
- 1/4 cup mayonnaise
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 2 cloves garlic (minced, for the corn)
- 1 jalapeño (optional, for extra spice)
Instructions
- Prepare the Chicken
- In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Coat the chicken breasts or thighs in the seasoning mixture and let them marinate for at least 10 minutes, or up to an hour in the refrigerator for extra flavor.
- Cook the Rice
- While the chicken is marinating, cook the rice according to package instructions.
- Once cooked, fluff the rice with a fork and set aside. Keep warm.
- Grill or Cook the Chicken
- Heat a grill pan or outdoor grill to medium-high heat.
- Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- If you don’t have a grill, you can also cook the chicken in a skillet over medium-high heat for the same amount of time.
- Once done, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
- Prepare the Street Corn
- If using fresh corn, shuck the corn and grill it on the grill until the kernels are lightly charred, about 8-10 minutes, turning occasionally.
- Once cooked, remove from the heat and cut the kernels off the cob.
- If using frozen corn, sauté it in a pan with a little olive oil and garlic until it’s cooked through and slightly charred. Add salt and pepper to taste.
- Make the Sauce
- In a small bowl, combine mayonnaise, a squeeze of lime juice, and a pinch of salt.
- If you like a bit of spice, you can add finely chopped jalapeño or a dash of hot sauce.
- Mix until smooth and creamy.
- Assemble the Bowls
- Start with a base of cooked rice in each bowl.
- Top with a portion of grilled chicken, followed by a generous serving of the street corn.
- Drizzle with the creamy sauce, and sprinkle cotija cheese on top for an authentic touch.
- Garnish and Serve
- Garnish with fresh cilantro and a wedge of lime on the side.
- Serve immediately while the chicken and corn are still warm, and enjoy!
Notes
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the sauce or corn mixture.
- Meat Alternatives: Swap chicken for beef, pork, or tofu for a different protein.
- Gluten-Free: Ensure to use gluten-free soy sauce and rice for a gluten-free version.
- Add Veggies: Roasted bell peppers, zucchini, or avocado would pair nicely.
- Vegetarian Option: Use grilled portobello mushrooms or roasted cauliflower as a vegetarian substitute for chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilled / Stovetop
- Cuisine: Mexican-American
Keywords: Street Corn Chicken Bowl, Mexican Rice Bowl, Elote Rice Bowl, Grilled Chicken Bowl, Easy Mexican Dinner