The Best Street Corn Chicken Rice Bowl In 30 Mins
A flavorfuland easy-to-make Street Corn Chicken Rice Bowl featuring juicy grilledchicken, smoky charred corn, creamy Cotija cheese, and cilantro-lime rice. Perfectfor a quick dinner or meal prep!
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh lime juice
- For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tbsp lime juice
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- For the Charred Corn:
- 2 cups corn kernels fresh, frozen, or canned
- 1 tbsp butter or olive oil
- ½ tsp smoked paprika
Creamy Cotija Cheese Sauce
- 1/2 cup Cotija cheese crumbled
- 1/2 cup crème fraîche or heavy cream
- 1/4 cup mayonnaise
- 1 garlic clove grated
- 1 tbsp lime juice
- Black pepper to taste
- 1 to 2 tbsp milk if needed to adjust consistency
Instructions
Step 1: Cook the Rice
- First things first, cook your rice just as the package says. You can use white rice, brown rice, or cilantro-lime rice for extra flavor.
- Upgrade your rice game! Cook it in chicken broth for a richer taste, then brighten it up with a splash of fresh lime juice
- If you are looking for a lighter option, quinoa or cauliflower rice are great alternatives.
Step 2: Grill the Chicken
- If you are using fresh chicken, season it generously with garlic powder, smoked paprika, chili powder, cumin, and lime juice for a smoky and slightly spicy taste.
- Grill the chicken over medium heat for six to seven minutes per side, until fully cooked. Let it rest for a few minutes before slicing to keep it tender and juicy.
- If you are short on time, you can use rotisserie chicken or pre-cooked grilled chicken to speed up the process.
Step 3: Char the Corn
- The key to achieving the authentic Mexican street corn flavor is to cook the corn until slightly charred. Heat a skillet with a little olive oil or butter, add the corn, and sauté for about five minutes until golden brown.
- You can use fresh, frozen, or canned corn. If using canned corn, make sure to drain and pat it dry before cooking.
Step 4: Mix Everything Together
- Get ready to mix! In a large bowl, combine these ingredients:
- Cooked rice
- Charred corn
- Diced red bell pepper for added crunch
- Fresh cilantro for a burst of freshness
- Juice of one lime to bring everything together
- Mix well so that all flavors are evenly distributed.
Step 5: Assemble Your Bowl
- To each serving bowl, add:
- A portion of the rice mixture
- Sliced grilled chicken
- A sprinkle of crumbled Cotija cheese or feta as an alternative
- Fresh avocado slices for a creamy texture
- Optional jalapeños or hot sauce for extra spice
- For an extra layer of flavor, drizzle with chipotle lime crema made by mixing Greek yogurt, lime juice, and a little adobo sauce from chipotle peppers.
Step 6: Serve and Enjoy
- In a bowl, mix the crème fraîche, mayonnaise, and crumbled Cotija cheese.
- Add the grated garlic, lime juice, and black pepper.
- Whisk well until smooth. If the sauce is too thick, add 1 to 2 tablespoons of milk to lighten it.
- Taste and adjust the seasoning if necessary.
- Drizzle the sauce over your rice bowl with grilled chicken and corn, then serve immediately.
Step 7: Serve and Enjoy
- Your Street Corn Chicken Rice Bowl is now ready to serve. It pairs well with tortilla chips, black beans, or pico de gallo.
Notes
- Protein Swaps: Try shrimp, steak, tofu, or black beans for a different variation.
- Low-Carb Option: Replace rice with cauliflower rice or chopped greens.
- Spicy Kick: Add jalapeños, extra chili powder, or a drizzle of sriracha
Nutrition Information (Per Serving)(Estimate based on standard ingredients – adjust as needed.)
- Calories: ~520
- Protein: ~38g
- Carbohydrates: ~52g
- Fat: ~18g
- Fiber: ~6g