Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Chicken Rice Bowl A Flavor-Packed Twist on a Classic Favorite - Featured Image

Street Corn Chicken Rice Bowl A Flavor-Packed Twist on a Classic Favorite

Learn how to make delicious Street Corn Chicken Rice Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that bring out those fresh, vibrant flavors. I always choose chicken breasts or thighs that are fresh and preferably organic, as I find they stay juicy and tender when grilled. For the corn, fresh is best — nothing beats the sweetness of summer corn straight off the cob. But if fresh isn’t available, frozen corn works just fine and makes this recipe doable year-round. Don’t skimp on the lime and cilantro either; they brighten everything up and add that signature zing.

  • 2 boneless, skinless chicken breasts (or thighs)
  • 2 cups cooked white or brown rice
  • 2 ears fresh corn, husked (or 1½ cups frozen corn)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 1 lime, juiced and zested
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your grill or stovetop grill pan over medium-high heat. While it’s heating, season the chicken breasts with olive oil, chili powder, smoked paprika, salt, and pepper.
  2. Grill the chicken for about 6-7 minutes per side, or until cooked through and juicy with nice grill marks. Let it rest for a few minutes before slicing into strips.
  3. While the chicken cooks, prepare the corn. If using fresh corn, grill the ears directly on the grill for about 10 minutes, turning occasionally until charred and tender. If using frozen corn, sauté it in a pan with a little oil until lightly browned, about 5 minutes.
  4. In a medium bowl, mix the mayonnaise, lime juice and zest, garlic, chili powder, salt, and pepper. Stir in the grilled corn and cotija cheese, then fold in the chopped cilantro.
  5. Assemble your bowls by spooning cooked rice as the base. Top with sliced grilled chicken and a generous scoop of the street corn mixture.
  6. Garnish with extra cilantro and a wedge of lime for squeezing over the top before serving.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Street Corn Chicken Rice Bowl, recipe, cooking, food