Street Corn Chicken Rice Bowl
Indulge in the vibrant flavors of Mexico with this quick and satisfying Street Corn Chicken Rice Bowl Recipe. Perfect for busy weeknights or family gatherings, this dish features juicy marinated chicken, smoky grilled corn, and a zesty mayo-cotija topping, all served over fluffy rice. Each bite is a delightful mix of textures and flavors that will please everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Mexican-American
Ingredients
- Boneless skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Garlic powder
- Cumin
- Paprika
- Salt and pepper
- Corn on the cob or frozen corn kernels
- Mayonnaise
- Cotija cheese or feta cheese
- Lime juice
- Fresh cilantro, chopped
- Cooked white rice or brown rice
- Avocado (sliced, optional)
- Fresh lime wedges (for garnish)
Instructions
- 1. Marinate the chicken by mixing olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken and let it marinate for at least 15 minutes.
- 2. Grill or sauté the corn until charred or golden. Mix with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro.
- 3. Assemble by spooning rice into bowls, adding sliced chicken on top, followed by the street corn mixture.
- 4. Garnish with avocado slices and lime wedges if desired.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg