Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl packs bold Mexican street food flavors into a quick and easy meal. Smoky grilled corn, juicy marinated chicken, and zesty cilantro-lime rice make this a go-to dish for busy nights!
Equipment
- Skillet
- Mixing Bowl
- Rice Cooker
Ingredients
Chicken Marinade
- 2 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- 1 tsp cumin
- 1 tbsp olive oil
- 1 lb chicken thighs or breasts boneless, skinless
Street Corn
- 2 cups corn kernels fresh or frozen
- 2 tbsp mayonnaise
- 1 tsp lime juice
- 1 tsp chili powder
- 1/4 cup cotija cheese crumbled (or feta)
Cilantro-Lime Rice
- 2 cups cooked white rice
- 2 tbsp chopped cilantro fresh
- 1 tbsp lime juice
Optional Toppings
- avocado slices
- black beans drained and rinsed
- jalapeño slices
- sour cream
Instructions
- In a bowl, whisk together lime juice, chili powder, cumin, and olive oil. Add chicken and toss to coat. Let marinate for 15 minutes.
- Heat a skillet over medium-high heat. Cook chicken for about 8 minutes per side or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- In the same skillet, add corn kernels and cook for 5-6 minutes until slightly charred.
- Remove from heat and mix in mayonnaise, lime juice, and chili powder. Stir in crumbled cotija cheese.
- In a large bowl, mix cooked rice with chopped cilantro and lime juice.
- Assemble bowls: Start with cilantro-lime rice, then add sliced chicken and street corn. Top with optional toppings as desired.
Notes
This recipe is highly customizable! Swap the cotija for feta, use brown rice instead of white, or add crushed tortilla chips for crunch.