Description
This Mexican-inspired Street Corn Chicken Rice Bowl combines tender marinated chicken, charred sweet corn with tangy cotija cheese, and fluffy cilantro lime rice for a complete meal that’s bursting with authentic flavors. Perfect for busy weeknights, meal prep, or casual entertaining.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups jasmine or white rice, uncooked
- 4 cups water or chicken broth
- 1 tablespoon olive oil (for rice)
- ½ teaspoon salt (for rice)
- 3 tablespoons fresh lime juice (for rice)
- ¼ cup fresh cilantro, chopped (for rice)
- 4 cups corn kernels (fresh from 4–5 ears, or frozen)
- 2 tablespoons butter or olive oil (for corn)
- ½ cup red onion, thinly sliced
- ½ cup cotija cheese, crumbled (can substitute feta)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder (for corn topping)
- 1 tablespoon lime juice (for corn topping)
- ¼ cup fresh cilantro, chopped (for corn topping)
- Salt and pepper to taste
- Optional toppings: diced avocado, sliced jalapeños, additional cotija cheese, fresh cilantro, lime wedges, sliced radishes, hot sauce, pico de gallo
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper. Add chicken, coat well, cover and refrigerate for 15-60 minutes.
- Prepare the Rice: Rinse rice until water runs clear. In a medium saucepan, combine rice, water or broth, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro.
- Cook the Chicken: Preheat grill or skillet to medium-high heat. Remove chicken from marinade, allowing excess to drip off. For chicken breasts, grill for 6-7 minutes per side until internal temperature reaches 165°F. For chicken thighs, cook 8-10 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing into strips.
- Prepare the Street Corn Topping: If using fresh corn, cut kernels from cobs. If using frozen, thaw completely. Heat butter or oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred, about 5-8 minutes. Transfer to a mixing bowl and let cool slightly. Add red onion, cotija cheese, sour cream, mayonnaise, chili powder, lime juice, and cilantro. Mix well and season with salt and pepper to taste.
- Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top each with sliced grilled chicken. Add a generous portion of the street corn mixture. Garnish with your choice of optional toppings. Serve immediately with lime wedges for squeezing over the top.
Notes
- For maximum flavor penetration, lightly pound chicken breasts to an even thickness before marinating.
- Toast the dry rice in the saucepan with a little oil for 1-2 minutes before adding the liquid for extra nutty flavor.
- A cast-iron skillet works beautifully for achieving that delicious char on both the chicken and corn.
- Store components separately in airtight containers for meal prep, up to 3-4 days.
- For a shortcut version, use rotisserie chicken and microwaveable rice.
- Feta cheese makes an excellent substitute if you can’t find cotija cheese.
- For a lower-carb option, replace white rice with cauliflower rice.
- Add black beans between the rice and chicken for extra protein and fiber.
- To freshen up day-old bowls, add a squeeze of fresh lime juice and a sprinkle of fresh cilantro after reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling/Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg
Keywords: street corn chicken rice bowl, mexican chicken bowl, elote chicken bowl, street corn recipe, mexican rice bowl, meal prep chicken bowl, easy dinner recipe, southwest chicken bowl