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Street Corn Chicken Rice Bowls Recipe

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4.1 from 63 reviews

This vibrant Street Corn Chicken Rice Bowl combines juicy grilled chicken, smoky charred corn, and a creamy, zesty street corn salad served over fluffy white rice. Bursting with fresh flavors like lime, cilantro, and a hint of jalapeño heat, this easy-to-make meal is perfect for a flavorful weeknight dinner or entertaining guests.

Ingredients

Chicken Marinade

  • 1 pound chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Grilled Corn

  • 4 ears fresh corn, husked
  • Olive oil, for brushing

Street Corn Salad

  • 1/4 cup mayonnaise
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 red onion, diced
  • 1/2 jalapeño, seeded and diced (optional)
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1/4 cup crumbled Cotija cheese, feta, or parmesan

Rice and Garnishes

  • 1 1/2 cups white rice, raw
  • Chopped cilantro, to serve (optional)
  • Cotija cheese, to serve (optional)
  • Lime wedges, to serve (optional)

Instructions

  1. Cook the rice: In a small pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes or according to package directions until tender and fluffy. Fluff the rice with a fork before serving.
  2. Prepare the chicken marinade: In a medium bowl, whisk together olive oil, lime juice, smoked paprika, ground cumin, and salt. Add the chicken breasts and toss to coat completely. Set aside to marinate while prepping other ingredients.
  3. Brush and grill the corn: Lightly brush the corn ears with olive oil on all sides. Preheat a grill or grill pan to medium-high heat. Grill the corn, turning every 2-3 minutes, for 10-12 minutes until slightly charred and cooked through. Transfer to a plate to cool.
  4. Cut corn kernels: Once the corn has cooled enough to handle, use a sharp knife to carefully cut the kernels off the cobs and place them in a bowl.
  5. Grill the chicken: On the same grill or grill pan over medium-high heat, cook the marinated chicken breasts for 5-6 minutes per side or until fully cooked with an internal temperature of 165°F (74°C). Transfer to a plate and let rest for a few minutes, then slice thinly.
  6. Make the street corn salad: In another medium bowl, whisk together mayonnaise, lime juice, minced garlic, smoked paprika, and ground cumin until smooth. Add the grilled corn kernels, diced red onion, diced jalapeño, chopped cilantro, and crumbled Cotija cheese. Toss to combine and season with salt and pepper to taste.
  7. Assemble the bowls: Divide the cooked rice among four bowls. Top each bowl with a generous scoop of street corn salad and sliced grilled chicken. Garnish with extra Cotija cheese, additional chopped cilantro, and lime wedges if desired.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Chicken and rice can be frozen separately for up to 3 months for meal prepping convenience.

Notes

  • For a spicier kick, leave the jalapeño seeds in or add more jalapeño to the street corn salad.
  • You can substitute Cotija cheese with feta or Parmesan if unavailable.
  • If you don't have a grill, you can use a grill pan or broil the corn and chicken in the oven.
  • Make sure to let the chicken rest after grilling to keep it juicy and tender.
  • Leftover components can also be used to make burritos or tacos for a tasty variation.

Find it online: https://recipethrive.com/street-corn-chicken-rice-bowls-recipe/