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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is inspired by authentic Mexican street corn, offering a smoky, savory, creamy, and fresh flavor profile in one satisfying dish. It's a vibrant and healthy meal, perfect for weeknight dinners and meal prep, showcasing how nutritious bowls can be exciting and full of texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • resealable bag
  • grill
  • grill pan
  • Skillet
  • cutting board
  • bowls
  • meat thermometer

Ingredients
  

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/3 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup cotija cheese or feta, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups cooked white or brown rice
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1-2 avocados, sliced
  • Optional Toppings: cherry tomatoes, sliced jalapeños, extra cotija cheese, lime wedges

Instructions
 

Instructions

  • Marinate the Chicken: In a bowl, combine olive oil, 2 tbsp lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour over the chicken in a resealable bag or dish. Marinate in the fridge for at least 30 minutes or up to 4 hours.
  • Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Cook the chicken for 6-8 minutes per side, until cooked through (165°F). Let it rest on a cutting board for 5-10 minutes before slicing.
  • Prepare the Corn: While the chicken cooks, heat the corn kernels in a large, dry skillet over medium-high heat until warmed through and slightly charred.
  • Mix the Street Corn Salad: In a bowl, combine the charred corn, mayonnaise, sour cream, 1 tbsp lime juice, chili powder, optional smoked paprika, cotija cheese, and 2 tbsp cilantro. Stir to combine.
  • Make the Cilantro-Lime Rice: In a separate bowl, toss the cooked rice with 1 tbsp lime juice and 1/4 cup chopped cilantro until well combined.
  • Assemble the Bowls: Divide the cilantro-lime rice among your bowls. Top with the sliced grilled chicken, a generous scoop of the street corn mixture, and your favorite toppings like sliced avocado, tomatoes, or jalapeños. Serve immediately with extra lime wedges.

Notes

For the chicken, you can use boneless, skinless chicken breasts or thighs. Thighs offer more flavor and are more forgiving if overcooked. The marinade is key for smoky, citrusy flavor. For the corn, use fresh and grill the cobs if in season, or char frozen kernels in a hot, dry skillet. Cotija cheese is recommended, but feta is a good substitute. Variations include using quinoa or couscous for grain swaps, making it vegetarian with black beans or tofu, adding chipotle chili powder for extra smoky heat, or serving it nacho-style over tortilla chips. For meal prep, store components (rice, chicken, corn mixture) separately in airtight containers for up to 4 days. Reheat chicken and rice gently, then top with cold street corn and fresh avocado to prevent sogginess.