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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Paul, AI Chef
Try this delicious Street Corn Chicken Rice Bowl! A perfect blend of smoky chicken, creamy street corn, and cilantro-lime rice for a flavorful, easy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican, tex-mex
Servings 4 people
Calories 550 kcal

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs for extra juiciness)
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle seasoning or smoked paprika for a milder kick
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Cilantro Lime Rice:

  • 1 cup white or brown rice cooked
  • 2 tablespoons fresh cilantro chopped
  • Juice of 1 lime
  • ½ teaspoon salt

For the Street Corn Topping:

  • 1 ½ cups roasted corn fresh, frozen, or canned
  • ¼ cup cotija cheese crumbled (or feta as a substitute)
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • ½ teaspoon chili powder
  • 1 teaspoon lime juice

For Toppings (Optional but Highly Recommended!):

  • Avocado slices – for a creamy contrast
  • Black beans – for extra protein and fiber
  • Cherry tomatoes halved – for a fresh, juicy bite
  • Red onion finely chopped – for crunch and mild heat
  • Jalapeños sliced – if you love extra spice
  • Extra cilantro and cotija cheese – because you can never have too much!

Instructions
 

Step 1: Marinate and Cook the Chicken

  • In a small bowl, mix olive oil, chipotle seasoning, garlic powder, cumin, salt, black pepper, and lime juice to create a flavorful marinade.
  • Coat the chicken breasts evenly with the marinade and let them sit for at least 10 minutes (or up to 30 minutes for extra flavor).
  • Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until fully cooked and slightly charred.
  • Remove from heat and let the chicken rest for 5 minutes before slicing it into strips.

Step 2: Prepare the Cilantro Lime Rice

  • Cook the white or brown rice according to package instructions.
  • Once cooked, fluff the rice with a fork and stir in chopped cilantro, fresh lime juice, and salt for a bright, zesty kick.

Step 3: Make the Street Corn Topping

  • If using fresh corn, roast it in a dry pan over medium heat for 3-4 minutes until slightly charred. If using canned or frozen corn, drain and pat it dry before roasting.
  • In a bowl, mix the roasted corn, cotija cheese, sour cream, mayonnaise, chili powder, and lime juice until well combined.

Step 4: Assemble the Bowls

  • Start with a generous scoop of cilantro lime rice as the base.
  • Layer on the sliced grilled chicken and spoon the street corn topping over the top.
  • Add your favorite toppings—avocado slices, black beans, cherry tomatoes, red onion, and jalapeños for extra flavor and texture.
  • Garnish with more cotija cheese, fresh cilantro, and a squeeze of lime juice for the ultimate finishing touch.

Notes

Nutrition Information (per serving):

  • Calories: 550 kcal
  • Protein: 34g
  • Fat: 22g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Sugar: 6g
  • Sodium: 820mg