Street Corn Chicken Rice Bowl
This Mexican-inspired street corn chicken rice bowl brings together juicy grilled chicken, smoky corn, fluffy rice, and a creamy tangy sauce—ready in 30 minutes for the perfect one-bowl meal.
Equipment
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Measuring cups & spoons
- Saucepan for rice
Ingredients
Chicken Marinade
- 2 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 2 tbsp lime juice fresh
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
Street Corn Topping
- 2 ears corn grilled and kernels cut off
- 1/4 cup mayonnaise
- 1 tbsp lime juice fresh
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup cotija cheese crumbled
- 2 tbsp cilantro chopped
Rice Base
- 1 cup long-grain white rice uncooked
- 2 cups water
Optional Garnishes
- lime wedges for serving
- extra cilantro chopped, for garnish
- avocado sliced
Instructions
- In a bowl, mix olive oil, lime juice, chili powder, garlic powder, and salt. Add chicken and marinate for at least 30 minutes.
- Grill or pan-cook chicken over medium-high heat for 6–8 minutes per side or until internal temp reaches 165°F. Let rest and dice.
- Grill corn until charred, then cut kernels off the cob.
- In a bowl, mix grilled corn with mayo, lime juice, chili powder, paprika, cotija cheese, and chopped cilantro. Set aside.
- Cook rice according to package instructions or simmer 1 cup rice in 2 cups water for ~18 minutes, then fluff.
- Assemble bowls: Start with rice, add diced chicken, top with street corn mixture. Garnish with lime wedges, cilantro, and avocado.
Notes
For meal prep, store components separately and assemble fresh. Sauce and corn topping stay fresh for 3-4 days refrigerated.