Description
Indulge in the vibrant flavors of a Street Corn Chicken Rice Bowl, where juicy grilled chicken meets sweet, charred corn on a fluffy bed of rice. This dish is inspired by classic Mexican street corn and is perfect for busy weeknights or casual gatherings. Each bite bursts with zesty spices and fresh toppings like cilantro and avocado, creating a satisfying culinary experience that will have everyone asking for seconds. Simple to prepare in under 30 minutes, this recipe offers versatility—customize it with your favorite ingredients for a personal touch. Whether you’re cooking for family or entertaining friends, this delightful bowl is sure to impress.
Ingredients
- 3–4 boneless, skinless chicken breasts
- Fresh corn (or canned)
- Long-grain white rice
- Fresh lime juice
- Chili powder
- Sour cream (or Greek yogurt)
- Optional toppings: cilantro, avocado, cotija cheese
Instructions
- Marinate chicken in lime juice, chili powder, salt, and pepper for at least 15 minutes.
- Cook rice according to package instructions.
- Grill marinated chicken over medium-high heat for 6-7 minutes per side until cooked through (165°F/75°C). Let rest before slicing.
- Grill fresh corn until charred (about 10 minutes), then cut off the kernels.
- In bowls, layer cooked rice, sliced chicken, and grilled corn.
- Drizzle with sour cream and top with cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For added flavor, marinate chicken longer if time allows. Incorporate various vegetables like bell peppers or zucchini while grilling. Leftover grilled chicken works great in this recipe; just reheat before serving.