Description
Street Corn Chicken Rice Bowl is a vibrant and satisfying dish featuring smoky grilled chicken, creamy street-style corn, and fluffy fragrant rice. This bowl combines bold, fresh, and spicy flavors making it a perfect balanced meal for lunch or dinner that’s easy to prepare and customizable to various dietary needs.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast or thighs
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp olive oil
Street Corn
- 2 ears fresh corn on the cob
- 2 tbsp mayonnaise or Mexican crema
- 1 tbsp fresh lime juice (about 1 lime)
- 1 tsp chili powder
- 1/4 cup crumbled queso fresco or cotija cheese
Rice Base
- 2 cups cooked jasmine or basmati rice
Garnishes and Extras
- 1/4 cup fresh cilantro leaves
- Lime wedges for serving
Instructions
- Prepare the Chicken: Season the chicken breast or thighs with garlic powder, chili powder, smoked paprika, salt, and drizzle with olive oil. Marinate for at least 15 minutes to allow flavors to infuse.
- Grill or Sear the Chicken: Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until nicely charred and cooked through (internal temperature of 165°F / 74°C). Slice into thin strips or bite-sized pieces.
- Grill the Corn: While chicken cooks, grill the corn on the cob until slightly charred on all sides. Let cool, then cut kernels off the cob. Toss kernels with mayonnaise, fresh lime juice, chili powder, and crumbled queso fresco.
- Prepare the Rice: Cook the jasmine or basmati rice according to package instructions. Fluff with a fork and keep warm as the base of the bowl.
- Assemble the Bowl: Place a layer of rice in each bowl, top with grilled chicken pieces, then spoon generous amounts of the creamy street corn mixture on top. Garnish with fresh cilantro leaves and serve with lime wedges for a fresh, bright finish.
Notes
- Choose fresh corn for the best flavor compared to frozen or canned.
- Do not overcook the chicken to keep it juicy; use a thermometer to check for 165°F (74°C) internal temperature.
- Marinate chicken ahead of time, ideally a few hours or overnight, for deeper smoky flavor.
- Use a cast-iron skillet as an alternative to grilling for even heat and a nice sear.
- Adjust lime juice and chili powder to balance sweetness, spice, and tanginess to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Searing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 80 mg
Keywords: street corn, chicken rice bowl, grilled chicken, Mexican street corn, easy dinner, healthy bowl, gluten free, spicy chicken bowl