Print

Street Corn Chicken Rice Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant fusion dish combining smoky grilled chicken, creamy lime-infused street corn, and fluffy rice for a flavorful and satisfying meal.

Ingredients

1.5 lbs boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon ground cumin

Salt and pepper to taste

2 cups cooked jasmine or basmati rice

2 cups corn kernels (fresh, frozen, or canned)

½ cup mayonnaise

¼ cup sour cream

Juice of 1 lime

1 teaspoon chili powder

¼ cup crumbled cotija cheese

¼ cup chopped fresh cilantro

Lime wedges for serving

Optional: sliced jalapeños, diced avocado

Instructions

  1. Prepare the Chicken: In a small bowl, mix olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub this mixture over the chicken breasts.
  2. Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing into strips.
  3. Prepare the Street Corn: If using fresh corn, grill the ears until charred. If using frozen or canned corn, sauté in a hot pan with a little oil until heated through. Toss the corn with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and chopped cilantro.
  4. Assemble the Bowl: In serving bowls, layer the rice, sliced chicken, and street corn mixture. Garnish with additional cotija cheese, cilantro, lime wedges, and optional toppings like jalapeños or avocado.

Notes

  • Vegetarian Option: Replace chicken with grilled portobello mushrooms or tofu for a plant-based version.
  • Spicy Kick: Add diced jalapeños to the street corn mixture or drizzle with hot sauce.
  • Grain Alternatives: Use quinoa or cauliflower rice instead of jasmine or basmati rice.
  • Additional Toppings: Include diced tomatoes, red onions, or guacamole for extra flavor.
  • Storage: Keep chicken, rice, and corn mixture in separate airtight containers in the fridge up to 4 days.
  • Reheating: Warm chicken and rice in a skillet; serve corn mixture cold or at room temperature.
  • Dairy-free Version: Use dairy-free mayo and sour cream, omit or substitute cotija cheese.
  • Gluten-free: This recipe is naturally gluten-free.

Nutrition

Find it online: https://bitezly.com/street-corn-chicken-rice-bowl-recipe/