Street Corn Chicken Rice Bowls
This Street Corn Chicken Rice Bowl combines juicy grilled chicken, creamy street corn, and fluffy rice for a flavorful, easy meal inspired by Mexican street flavors.
Equipment
- Grill or Skillet
- Mixing Bowls
- Knife and Cutting Board
Ingredients
For the Chicken
- 2 pieces chicken breast boneless, skinless
- 1 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
For the Street Corn Mixture
- 1 cup corn kernels fresh, canned, or frozen
- 2 tbsp mayonnaise
- 2 tbsp cotija cheese crumbled
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp chili powder
- 2 tbsp cilantro chopped
For the Rice Bowl
- 2 cups cooked rice white, brown, or cilantro-lime rice
- 1 cup black beans cooked and drained
- 1 avocado sliced
- 2 tbsp sour cream or Greek yogurt optional
- 1 jalapeño sliced, optional
Instructions
- In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
- Coat the chicken breasts evenly with the marinade and let them sit for at least 10 minutes (or overnight for extra flavor).
- Heat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let it rest before slicing.
- In a skillet over medium heat, add the corn kernels and cook for 3-4 minutes until slightly charred.
- Remove from heat and mix with mayonnaise, Cotija cheese, lime juice, chili powder, and cilantro. Stir well and set aside.
- Add a base of cooked rice to each bowl.
- Layer on black beans, sliced grilled chicken, and the street corn mixture.
- Top with avocado slices, sour cream, and jalapeño slices (if using).
- Garnish with extra Cotija cheese and fresh cilantro.
Notes
Use leftover rice for the best texture. Char the corn well for extra smoky sweetness. Marinate the chicken longer for deeper flavor.