Why You’ll Love This Recipe

I love how this recipe brings together smoky grilled chicken, sweet and creamy street corn, and the fresh zing of cilantro-lime rice. It’s a well-balanced bowl that’s both comforting and refreshing. Plus, it’s versatile—great for meal prep, family dinners, or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs

  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and black pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh, frozen, or canned)

  • 1 tablespoon mayonnaise

  • 1 tablespoon sour cream

  • 1 teaspoon lime juice

  • ½ teaspoon chili powder

  • ¼ teaspoon smoked paprika (optional)

  • ¼ cup cotija cheese or feta, crumbled

  • Fresh cilantro, chopped

For the Rice:

  • 2 cups cooked white or brown rice

  • 1 tablespoon lime juice

  • ¼ cup fresh cilantro, chopped

Optional Toppings:

  • Sliced avocado or guacamole

  • Diced tomatoes

  • Sliced jalapeños

  • Extra crumbled cotija cheese

  • Lime wedges

Directions

  1. Marinate the Chicken: In a bowl, I mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. I add the chicken, ensuring it’s well-coated, and let it marinate for at least 30 minutes

  2. Grill the Chicken: I preheat the grill or a grill pan to medium-high heat. I grill the chicken for 6-8 minutes per side, until fully cooked. After grilling, I let it rest for 5 minutes before slicing.

  3. Prepare the Street Corn: I char the corn in a hot skillet or on the grill until slightly blackened. In a bowl, I mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cotija cheese. I stir in the charred corn and chopped cilantro.

  4. Make the Cilantro-Lime Rice: I combine the cooked rice with lime juice and chopped cilantro, mixing well.

  5. Assemble the Bowls: I divide the cilantro-lime rice among bowls, top with sliced grilled chicken and street corn mixture, and add any optional toppings I like.

Servings and Timing

This recipe yields 4 servings. Preparation time is approximately 20 minutes, with a cooking time of about 30 minutes, totaling around 50 minutes.

Variations

  • Protein Swap: I sometimes use grilled shrimp or tofu instead of chicken for a different protein option.

  • Grain Alternatives: Quinoa or cauliflower rice can be used in place of traditional rice for a lower-carb option.

  • Spice Level: To increase the heat, I add diced jalapeños to the street corn or a dash of hot sauce on top.

Storage/Reheating

I store leftovers in separate airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and corn in the microwave or on the stovetop until heated through, then assemble the bowls with fresh rice and toppings.

FAQs

Can I use frozen corn for the street corn?

Yes, I can use frozen corn. I make sure to thaw and pat it dry before charring it in a skillet to achieve that smoky flavor.

What if I don’t have cotija cheese?

If I don’t have cotija cheese, I substitute it with feta cheese, which has a similar crumbly texture and tangy flavor.

Can I make this dish dairy-free?

Absolutely. I use dairy-free mayonnaise and sour cream alternatives, and omit the cheese or use a dairy-free cheese substitute.

Is this recipe suitable for meal prep?

Yes, I prepare the components ahead of time and store them separately. When ready to eat, I reheat and assemble the bowls for a quick meal.

How can I make the dish spicier?

To add more heat, I increase the amount of chili powder in the marinade and street corn, or add sliced jalapeños as a topping.

Conclusion

This Street Corn Chicken Rice Bowl is a delightful combination of flavors and textures that brings the essence of Mexican street food to my table. It’s a versatile and satisfying meal that’s sure to become a favorite in my recipe rotation.

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Street Corn Chicken Rice Bowl

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  • Author: Mia
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

An easy grilled chicken bowl with cilantro-lime rice and street corn topping. Packed with smoky, zesty flavor and customizable with fresh toppings like avocado and jalapeños.

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

1 tablespoon mayonnaise

1 tablespoon sour cream

1 teaspoon lime juice

½ teaspoon chili powder

¼ teaspoon smoked paprika (optional)

¼ cup cotija cheese or feta, crumbled

Fresh cilantro, chopped

For the Rice:

2 cups cooked white or brown rice

1 tablespoon lime juice

¼ cup fresh cilantro, chopped

Optional Toppings:

Sliced avocado or guacamole

Diced tomatoes

Sliced jalapeños

Extra cotija cheese

Lime wedges

Instructions

Marinate the Chicken: In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken and coat thoroughly. Let marinate for at least 30 minutes.

Grill the Chicken: Preheat grill or grill pan to medium-high heat. Grill chicken 6–8 minutes per side until fully cooked. Let rest 5 minutes, then slice.

Prepare the Street Corn: Char corn in a hot skillet or grill until lightly blackened. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, paprika, and cotija. Stir in charred corn and chopped cilantro.

Make the Cilantro-Lime Rice: In a bowl, mix the cooked rice with lime juice and chopped cilantro.

Assemble the Bowls: Divide cilantro-lime rice among 4 bowls. Top with sliced chicken and street corn. Add avocado, tomatoes, jalapeños, extra cheese, and lime wedges if desired.

 

Notes

For a dairy-free version, substitute mayo, sour cream, and cheese with plant-based alternatives.

Make the rice and street corn ahead for easier weeknight assembly.

  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-Inspired

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