Street Corn Chicken Rice Bowl Recipe
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender grilled chicken, smoky charred corn tossed in a zesty chili-lime mayo, topped with fresh cilantro, tangy cotija cheese, and crisp red onions. This dish is a perfect balanced meal combining protein, grains, and smokey-spiced vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or chicken breast
- Salt, to taste
- Black pepper, to taste
- 1 tsp chili powder
Rice
- 3 cups cooked white rice
Street Corn Mixture
- 1 cup corn kernels (grilled or charred)
- 1/4 cup mayonnaise
- 1 tsp chili powder
- Juice of 1 lime
- Pinch of salt
Toppings
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the Chicken: Season the chicken thighs or breast generously with salt, black pepper, and 1 teaspoon of chili powder. Either grill the chicken over medium-high heat or pan-sear it on the stovetop until fully cooked, about 6-7 minutes per side depending on thickness. Once cooked, let it rest briefly and then slice into strips.
- Make the Street Corn Mixture: In a bowl, combine the grilled or charred corn kernels with mayonnaise, chili powder, fresh lime juice, and a pinch of salt. Mix well to evenly coat the corn with the tangy and spicy sauce.
- Assemble the Bowls: Divide the cooked white rice into serving bowls. Top each with sliced chicken, the street corn mixture, diced red onions, crumbled cotija cheese, and chopped cilantro. Serve immediately with lime wedges on the side for extra brightness.
Notes
- For best flavor, use freshly grilled or charred corn kernels. Alternatively, roast corn on the stovetop in a dry skillet or use frozen corn kernels that are thawed and lightly charred.
- Chicken thighs remain juicier and more flavorful, but chicken breast is a leaner option and works well too.
- Adjust the amount of chili powder based on your preferred spice level.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Make sure to let the cooked chicken rest before slicing to retain juices.
Keywords: street corn, chicken rice bowl, grilled chicken, Mexican street corn, cotija cheese, cilantro, chili powder, lime, summer bowl
Find it online: https://servedbynora.com/street-corn-chicken-rice-bowl-recipe/
