Description
Street Corn Chicken Rice Bowls packed with grilled chicken, Mexican street corn, and flavorful spices. Quick, comforting, and perfect for a crowd!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) chili powder
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) garlic powder
- ½ teaspoon (2.5g) salt
- 4 ears fresh corn (or 3 cups/480g frozen corn kernels)
- 1 tablespoon (15ml) butter
- ¼ teaspoon (1g) salt
- 2 cups (400g) uncooked long-grain rice
- ⅓ cup (80g) mayonnaise
- ⅓ cup (80g) sour cream or Greek yogurt
- ⅓ cup (50g) crumbled cotija cheese (or feta as substitute)
- 2 tablespoons (30ml) lime juice
- ½ teaspoon (2g) chili powder
- ¼ cup (15g) chopped fresh cilantro
- 1 diced avocado
- ¼ cup (40g) diced red onion
- Extra lime wedges
- Additional cotija cheese
Instructions
- Prepare the Rice Start by cooking your rice according to package directions. For extra flavor, replace some or all of the water with chicken broth and add a bay leaf during cooking. Once done, fluff with a fork and keep covered until ready to serve. The rice will serve as the foundation of your Street Corn Chicken Rice Bowls, so taking this simple step to enhance its flavor makes a big difference.
- Season and Cook the Chicken In a bowl, combine the chili powder, cumin, garlic powder, and salt. Drizzle the chicken breasts with olive oil, then coat evenly with the spice mixture on all sides. Heat a grill, grill pan, or heavy skillet over medium-high heat. Cook the chicken for 5-8 minutes per side until it reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
- Prepare the Street Corn If using fresh corn, husk the ears and grill them over medium-high heat until charred in spots and tender, about 10-12 minutes. Let cool slightly, then carefully cut the kernels from the cob. For frozen corn, heat a large cast-iron skillet over high heat. Add butter, then the corn in a single layer. Let it cook undisturbed for 1-2 minutes to develop char marks, then stir and repeat until corn is charred in spots.
- Make the Sauce In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and half the cotija cheese until smooth.
- Assemble the Bowls Divide the cooked rice among four bowls. Top each with sliced chicken and charred corn. Drizzle generously with the creamy sauce. Sprinkle with remaining cotija cheese, diced avocado, red onion, and fresh cilantro.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 calories per serving
- Sugar: 6 grams
- Sodium: 850 mg
- Fat: 25 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 100 mg