Description
These Street Corn Chicken Rice Bowls are what dinner dreams are made of – all the vibrant flavors of Mexican street corn with juicy chicken on a bed of fluffy rice, ready in just 30 minutes!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) lime juice
- 2 teaspoons (6g) chili powder
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (3g) garlic powder
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 4 cups (640g) corn kernels (fresh, frozen, or canned)
- 2 tablespoons (30ml) butter or olive oil
- 1 jalapeño, seeded and finely diced
- ½ cup (30g) chopped cilantro
- ¼ cup (60g) mayonnaise
- ¼ cup (60g) sour cream or Mexican crema
- ½ cup (56g) crumbled cotija or feta cheese
- 1 teaspoon (3g) chili powder
- 1 lime, juiced
- Salt to taste
- 3 cups (585g) cooked rice (white, brown, or cilantro lime)
- 1 avocado, sliced
- Lime wedges for serving
- Additional cilantro for garnish
Instructions
- In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add chicken, toss to coat, and marinate for 30 minutes to 4 hours.
- Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Heat butter or oil in a large skillet. Add corn kernels and cook until lightly charred, about 5-7 minutes. Transfer to a bowl and let cool slightly.
- Add jalapeño, cilantro, mayonnaise, sour cream, half the cotija cheese, chili powder, and lime juice to the corn. Season with salt to taste.
- Divide cooked rice among four bowls. Top with sliced chicken and corn mixture.
- Garnish with avocado slices, remaining cotija cheese, and additional cilantro. Serve with lime wedges.
- For best results, squeeze fresh lime over the entire bowl just before eating.