Street Corn Chicken Rice Bowl Recipe – A Flavorful and Easy Meal

If you love street food flavors and want a quick, satisfying meal, this Street Corn Chicken Rice Bowl is perfect for you! Packed with smoky grilled chicken, creamy street corn, and fluffy rice, this dish is a delightful fusion of Mexican and American flavors. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is easy, delicious, and nutritious.

Why You’ll Love This Mexican-Inspired Corn Chicken Rice Bowl

• Quick & Easy: Ready in under 30 minutes.
• Healthy & Hearty: A balanced meal packed with protein, fiber, and vitamins.
• Bold Flavors: Smoky, tangy, and creamy with a hint of spice.
• Customizable: Easily swap ingredients to fit your dietary preferences.

Ingredients for the Best Grilled Corn Chicken Rice Bowl

the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

the Street Corn:

• 2 cups corn (fresh, canned, or frozen)
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• 1/4 cup crumbled cotija cheese (or feta cheese)
• 1 tbsp chopped cilantro

the Rice Bowl:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1/4 cup black beans (optional)
• 1/4 cup diced tomatoes
• 1/4 cup sliced avocado
• 1/4 cup chopped green onions
• Extra lime wedges for garnish

Step-by-Step Guide: How to Make a Corn Chicken Rice Bowl

1: Prepare the Chicken

1. In a bowl, mix smoked paprika, garlic powder, cumin, chili powder, olive oil, lime juice, salt, and pepper.
2. Coat the chicken breasts evenly with the seasoning mix.
3. Grill or pan-sear over medium heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Let the chicken rest for a few minutes before slicing.

2: Make the Street Corn

1. In a pan, cook the corn over medium heat for 3–5 minutes until slightly charred.
2. In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
3. Stir the charred corn into the mixture.
4. Add cotija cheese and chopped cilantro, then mix well.

3: Assemble the Corn Chicken Rice Bowl

1. Divide the cooked rice into serving bowls.
2. Top with sliced grilled chicken, street corn, black beans, diced tomatoes, avocado, and green onions.
3. Garnish with extra lime wedges and more cilantro if desired.
4. Serve warm and enjoy!

Tips for the Perfect Mexican Street Corn Chicken Rice Bowl

• Marinate Longer: For even more flavor, marinate the chicken for at least 30 minutes or overnight.
• Spice It Up: Add jalapeños or a drizzle of hot sauce for an extra kick.
• Make It Creamier: Mix in a spoonful of guacamole or drizzle with chipotle sauce.
• Meal Prep Friendly: Store the components separately and assemble before eating to keep everything fresh.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of grilling my own?

Absolutely! Shredded rotisserie chicken works great and saves time.

2. What’s a good substitute for cotija cheese?

Feta cheese is a great alternative if cotija is unavailable.

3. Can I make this recipe vegetarian?

Yes! Skip the chicken and add grilled tofu or extra beans for a protein boost.

4. How do I store leftovers?

Store all components separately in airtight containers in the fridge for up to 3 days.

5. Can I use frozen corn?

Yes! Just thaw and roast it in a pan for a similar charred effect.

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This Street Corn Chicken Rice Bowl is a fantastic meal packed with bold flavors and fresh ingredients. Perfect for busy weeknights or meal prep, it’s a must-try dish! Give it a go and let us know how you liked it in the comments.

Enjoy your meal! 🍽️