Description
Mexican street corn chicken rice bowls blend smoky grilled flavors with creamy, zesty textures. Packed with charred corn, tender chicken, and cilantro-lime rice, this bowl delivers a satisfying fiesta of southwestern comfort you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (1.5 lbs) boneless, skinless chicken breasts or thighs
Main Dish Components:
- 2 cups cooked white or brown rice
- 2 cups corn kernels (fresh, frozen, or canned)
Seasoning and Toppings:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ⅓ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ¼ cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- ½ avocados, sliced
- ¼ cup cherry tomatoes, halved
- Sliced jalapenos
- Extra cotija cheese
- Lime wedges
Instructions
- Infuse the chicken with a vibrant marinade blending olive oil, lime juice, and a medley of spices including chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Submerge chicken breasts in this aromatic mixture, allowing them to rest and absorb flavors in the refrigerator for 30 minutes to 4 hours.
- Heat grill or grill pan to medium-high temperature. Extract chicken from marinade and cook until golden and thoroughly heated, approximately 6-8 minutes per side, ensuring internal temperature reaches 165F (75C). Allow meat to relax for several minutes before slicing into elegant strips.
- Transform corn into a luxurious street-style topping by charring kernels on grill or skillet until lightly caramelized. For fresh corn, grill whole cobs and slice kernels; alternatively, use canned or frozen corn. Blend charred kernels with creamy mayonnaise, tangy sour cream, zesty lime juice, spicy chili powder, smoky paprika, crumbly cotija cheese, and fresh cilantro.
- Elevate plain rice by mixing cooked grains with bright lime juice and chopped cilantro, creating a fragrant and flavorful base.
- Construct bowls by layering cilantro-lime rice, arranging sliced chicken, and crowning with generously heaped street corn mixture. Enhance with optional garnishes like creamy avocado, juicy cherry tomatoes, spicy jalapeños, and additional cotija cheese. Serve alongside lime wedges for an extra burst of citrus.
Notes
- Marinate chicken ahead of time to maximize flavor absorption and ensure tender, juicy meat that’s packed with zesty southwestern spices.
- Grill corn directly on the grill for deeper char marks and smokier flavor, which adds incredible depth to the street corn mixture.
- Customize protein options by substituting chicken with grilled shrimp, tofu, or plant-based alternatives for dietary flexibility and variety.
- Keep rice slightly warm when assembling bowls to prevent ingredients from cooling too quickly and maintain optimal eating temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg