Description
This Street Corn Chicken Rice Bowl combines the vibrant flavors of Mexican street corn with tender grilled chicken and fluffy rice. Perfect for busy weeknights or meal prep, this colorful bowl is ready in just 30 minutes and packed with protein!
Ingredients
- For the Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Street Corn Salad:
- 3 cups fresh or frozen corn kernels (about 4 ears if using fresh)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 jalapeño, seeds removed and minced (optional)
- ⅓ cup chopped fresh cilantro
- 3 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ cup crumbled cotija cheese (can substitute feta)
- For the Bowl Base:
- 2 cups uncooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, sliced
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Instructions
- Prepare the Rice:
- Rinse 2 cups of rice under cold water until the water runs clear.
- Cook according to package instructions (typically 1 cup rice to 2 cups water).
- Once cooked, fluff with a fork and set aside.
- Marinate and Cook the Chicken:
- In a large bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
- Add chicken breasts and coat thoroughly with the marinade.
- Let marinate for at least 15 minutes (or up to 24 hours in the refrigerator for more flavor).
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove from heat, let rest for 5 minutes, then slice into strips.
- Prepare the Street Corn Salad:
- If using fresh corn, grill the ears until lightly charred, then cut kernels from the cob. If using frozen corn, sauté in a skillet over medium-high heat until lightly charred.
- In a large bowl, combine corn, diced red bell pepper, red onion, jalapeño (if using), and cilantro.
- In a small bowl, whisk together mayonnaise, crema or sour cream, lime juice, and chili powder.
- Pour the dressing over the corn mixture and toss to combine.
- Fold in the crumbled cotija cheese and set aside.
- Assemble the Bowls:
- Divide the cooked rice among four bowls.
- Top each bowl with a portion of sliced chicken.
- Add a generous scoop of the street corn salad.
- Add black beans and sliced avocado.
- Garnish with additional cilantro, lime wedges, and hot sauce if desired.
Notes
– Make ahead tip: Prepare the corn salad up to 24 hours in advance for even better flavor.
– Char your corn for authentic street corn flavor – a cast iron pan works great if you don’t have a grill.
– For a vegetarian version, replace chicken with roasted cauliflower or additional black beans.
– For a dairy-free alternative, skip the cotija cheese and use dairy-free yogurt instead of crema.
– Slice chicken against the grain for the most tender bites.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 10 g
- Protein: 42 g
- Cholesterol: 95 mg
Keywords: street corn chicken rice bowl, Mexican street corn bowl, elote chicken bowl, easy dinner recipe, meal prep chicken bowl, Mexican rice bowl, healthy chicken recipe