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+ servings

Street Corn Chicken Rice Bowl

A delicious and vibrant rice bowl featuring grilled chicken, street corn, and a zesty lime dressing.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: lunch, main
Cuisine: Mexican
Calories: 550

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts cut into strips
  • 2 tbsp olive oil for marinade
  • 1 tsp cumin ground
  • 1 tsp paprika smoked preferred
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lime juice freshly squeezed
Street Corn
  • 2 ears corn grilled and kernels removed
  • 1/4 cup mayonnaise for dressing
  • 1/4 cup cotija cheese crumbled
  • 1 tbsp cilantro chopped
  • 1 tsp chili powder for seasoning
  • 1 lime juice for dressing
Rice Base
  • 1 cup white rice uncooked
  • 2 cups water for cooking rice
  • 1 tbsp butter optional

Method
 

Prepare the Chicken
  1. In a mixing bowl, combine olive oil, cumin, paprika, salt, pepper, and lime juice. Add chicken strips and marinate for at least 15 minutes.
  2. Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes on each side or until fully cooked.
Cook the Rice
  1. In a rice cooker, combine white rice and water. Cook according to the rice cooker instructions.
  2. Once cooked, fluff the rice with a fork and stir in butter if using.
Prepare the Street Corn
  1. Grill the corn until charred, about 10 minutes. Remove kernels from the cob.
  2. In a bowl, mix grilled corn, mayonnaise, cotija cheese, cilantro, chili powder, and lime juice.
Assemble the Bowl
  1. In each bowl, add a serving of rice, top with grilled chicken, and spoon over the street corn mixture.
  2. Garnish with additional cilantro and lime wedges if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 4gFiber: 5gSugar: 3g

Notes

For a spicier kick, add diced jalapeños to the street corn mixture.

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