Here’s a delicious recipe for a Street Corn Chicken Rice Bowl. It combines the bold flavors of Mexican street corn with tender grilled chicken and fluffy rice for a filling and flavorful meal.
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (or feta)
- 1/2 tsp chili powder
- Juice of 1 lime
- 1/4 cup cilantro, chopped
For the Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 tbsp lime juice (optional, for cilantro-lime rice)
- 1/4 cup chopped cilantro (optional)
Toppings (optional):
- Diced avocado
- Sliced jalapeños
- Chopped tomatoes
- Extra cotija cheese
- Hot sauce
- Lime wedges
Instructions:
1. Marinate the Chicken:
- In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
- Coat the chicken with the spice mixture, making sure it’s evenly covered. Let it marinate for at least 15-20 minutes (or up to a few hours if you have time).
2. Cook the Chicken:
- Heat a grill pan or skillet over medium-high heat. Add a bit of oil if necessary.
- Grill or cook the chicken for about 6-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the heat and let it rest for a few minutes before slicing.
3. Prepare the Street Corn:
- In a skillet, melt the butter over medium heat. Add the corn and cook until it’s lightly charred, about 5-7 minutes, stirring occasionally.
- In a separate bowl, mix the mayonnaise, sour cream, chili powder, lime juice, and cotija cheese. Once the corn is cooked, toss it with the mayo mixture and stir in the cilantro.
4. Prepare the Rice:
- Cook your rice according to package instructions. If making cilantro-lime rice, stir in lime juice and chopped cilantro after the rice is cooked.
5. Assemble the Bowls:
- Divide the cooked rice between serving bowls. Top with sliced chicken and a generous spoonful of the street corn mixture.
- Add any desired toppings, like avocado, jalapeños, tomatoes, extra cotija cheese, or hot sauce.
6. Serve:
- Serve with lime wedges on the side and enjoy!
