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Street Corn Chicken Rice Bowls Recipe

Street Corn Chicken Rice Bowls Recipe
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★★★★★

4.9 from 8 reviews

This flavorful Street Corn Chicken Rice Bowl combines juicy marinated chicken breast with smoky sweet corn, served over a bed of fluffy rice and topped with zesty lime crema and fresh cilantro. Inspired by the classic Mexican street corn, this wholesome bowl is an easy, vibrant meal packed with protein and vibrant textures, perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale

Chicken

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Corn and Rice

  • 2 cups sweet corn kernels (fresh or frozen)
  • 2 cups cooked white or brown rice

Toppings and Garnishes

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/4 cup Cotija cheese, crumbled (optional)
  • 1/2 teaspoon chili powder for topping
  • Lime wedges for serving

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken breasts with lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Let the chicken marinate for at least 20 minutes to allow the flavors to penetrate and tenderize the meat.
  2. Prepare the Corn: Heat a grill pan or skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred and smoky, about 5 to 7 minutes. Remove from heat and set aside.
  3. Cook the Chicken: In the same pan, add a bit of oil and cook the marinated chicken breasts over medium heat until cooked through and no longer pink inside, about 6-7 minutes per side depending on thickness. Let rest for a few minutes before slicing into strips or bite-sized pieces.
  4. Make the Lime Crema: In a small bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt until smooth. This creamy sauce will add zest and richness to the bowl.
  5. Assemble the Bowls: Divide the cooked rice between bowls. Top each with the grilled corn, sliced chicken, and drizzle with the lime crema. Sprinkle with chopped fresh cilantro, crumbled Cotija cheese, and an extra dusting of chili powder if desired. Serve with lime wedges on the side for an extra burst of citrus.

Notes

  • You can substitute chicken breasts with chicken thighs for a juicier texture.
  • Brown rice adds more fiber and a nuttier flavor, but white rice works well for a softer base.
  • For a vegan version, replace chicken with grilled tofu and use vegan mayo and sour cream alternatives.
  • Adjust chili powder amounts to suit your heat preference.
  • To save time, use pre-cooked rotisserie chicken and char the corn.

Nutrition

Keywords: street corn, chicken rice bowl, grilled corn, Mexican-inspired recipe, healthy chicken bowl, lime crema, summer dinner

Find it online: https://dinewithlily.com/street-corn-chicken-rice-bowls-recipe/