Street Corn Chicken Rice Bowl Recipe

Introduction

Experience the ultimate blend of bold flavors with this Street Corn Chicken Rice Bowl Recipe. This dish combines smoky grilled chicken, creamy and zesty Mexican street corn, and refreshing cilantro-lime rice, creating a delicious and satisfying meal. Perfect for a quick weeknight dinner or meal prep!

Why You’ll Love This Recipe

• Bursting with Flavor – The mix of spices, grilled corn, and lime juice creates a rich and vibrant taste.
• Nutritious & Balanced – Packed with protein, carbs, and healthy fats.
• Quick & Easy to Prepare – Simple ingredients and easy steps make this a go-to meal.
• Customizable – Adjust the spice level or swap ingredients to suit your taste.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and freshly ground black pepper (to taste)

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice
• 2 cups water
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

For the Mexican Street Corn:

• 2 cups corn kernels (fresh or frozen)
• 1/4 cup mayonnaise
• 1/4 cup crumbled Cotija cheese (or feta as a substitute)
• 1/2 teaspoon chili powder
• Juice of 1 lime
• Salt (to taste)

Optional Toppings:

• Diced avocado
• Chopped tomatoes
• Sliced jalapeños
• Additional crumbled Cotija cheese
• Fresh cilantro leaves

Step-by-Step Instructions

Step 1: Marinate and Cook the Chicken

1. In a small bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
2. Rub the spice mixture evenly over both sides of the chicken breasts.
3. Heat olive oil in a large skillet or grill pan over medium heat.
4. Add the chicken and cook for about 6-7 minutes per side (or until the internal temperature reaches 165°F (75°C)).
5. Remove from heat and let the chicken rest for 5 minutes before slicing it into strips.

Step 2: Prepare the Cilantro-Lime Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Stir in the rinsed rice, reduce heat to low, cover, and simmer for 15 minutes (until the water is absorbed and the rice is tender).
4. Remove from heat, fluff the rice with a fork, and mix in lime juice and chopped cilantro.

Step 3: Make the Street Corn

1. If using fresh corn, grill it on an open flame or in a hot skillet until slightly charred. If using frozen corn, thaw and pat it dry before charring.
2. In a large bowl, mix the charred corn with mayonnaise, crumbled Cotija cheese, chili powder, lime juice, and salt.
3. Stir well and adjust seasoning as needed.

Step 4: Assemble the Bowls

1. Divide the cilantro-lime rice into serving bowls.
2. Top with sliced grilled chicken.
3. Spoon the street corn mixture over the top.
4. Add your favorite toppings, such as diced avocado, tomatoes, jalapeños, and extra Cotija cheese.
5. Garnish with fresh cilantro leaves and serve immediately!

Pro Tips for the Best Street Corn Chicken Rice Bowl

• For More Smoky Flavor: Grill the corn and chicken on an outdoor grill.
• Make It Spicier: Add a dash of hot sauce or extra chili powder.
• Meal Prep Friendly: Store in airtight containers for up to 3 days.
• Vegetarian Option: Replace chicken with grilled tofu or black beans.

Enjoy your Street Corn Chicken Rice Bowl, a perfect mix of smoky, creamy, and zesty flavors in every bite! 🍽️