A Flavor-Packed Meal for Any Occasion
If you’re looking for a meal that’s bursting with bold flavors, easy to prepare, and perfect for meal prep or weeknight dinners, this Street Corn Chicken Rice Bowl is exactly what you need. This dish combines juicy, spice-marinated grilled chicken, creamy and tangy street corn, and refreshing cilantro-lime rice for a balanced, delicious meal.
This recipe is great for busy individuals or families who love vibrant, Mexican-inspired flavors. Whether you’re meal prepping for the week or looking for a quick yet satisfying dinner, this dish will not disappoint. Plus, it’s completely customizable to suit your dietary preferences!
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and easy steps make this perfect for any home cook.
- Bold Flavors: The combination of smoky, spiced chicken, creamy street corn, and zesty rice is a match made in heaven.
- Meal Prep Friendly: Make everything in advance and store it for quick meals throughout the week.
- Customizable: Swap ingredients, adjust spice levels, and add toppings to make it your own.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/3 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro, chopped
For the Cilantro-Lime Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- 1–2 avocados, sliced
- 1/4 cup cherry tomatoes, halved
- Sliced jalapeños
- Extra cotija cheese
- Lime wedges
Kitchen Equipment Needed
- Mixing bowls
- Measuring spoons and cups
- Grill or grill pan
- Large skillet
- Sharp knife and cutting board
- Tongs
Step-by-Step Instructions
1. Marinate the Chicken
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken in a resealable bag or dish, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 30 minutes, up to 4 hours for best flavor.
2. Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
3. Prepare the Street Corn
- If using fresh corn, grill the cobs until slightly charred, then cut off the kernels.
- If using frozen or canned corn, heat it in a dry skillet over medium heat until slightly charred.
- In a bowl, mix the corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
4. Make the Cilantro-Lime Rice
In a large bowl, mix the cooked rice with lime juice and chopped cilantro until evenly combined.
5. Assemble the Bowls
Divide the cilantro-lime rice among serving bowls. Top each with sliced grilled chicken, a generous scoop of street corn, and any optional toppings like avocado, cherry tomatoes, jalapeños, or extra cotija cheese. Serve with lime wedges for extra zest.
Tips & Variations
- No Grill? Use a stovetop grill pan or even bake the chicken at 400°F (200°C) for about 20 minutes.
- Dairy-Free Option: Swap the mayo and sour cream in the street corn for dairy-free alternatives.
- Spice Level: Adjust the chili powder and jalapeños based on your heat preference.
- Protein Swap: Try this recipe with grilled shrimp or tofu for a different take.
- Make it a Salad: Serve everything over a bed of greens instead of rice for a lighter option.
Storage & Meal Prep
- Refrigeration: Store leftovers in airtight containers for up to 4 days.
- Freezing: The grilled chicken can be frozen for up to 3 months; thaw and reheat before serving.
- Reheating: Warm chicken and rice in the microwave or stovetop. The street corn is best fresh but can be refrigerated and served cold.
Pairing Suggestions
This meal pairs wonderfully with:
- Drinks: A cold margarita, iced tea, or a refreshing agua fresca.
- Sides: Tortilla chips with guacamole or a side of black beans.
FAQ
1. Can I use frozen corn for the street corn?
Yes! Just thaw and char it in a dry skillet before mixing with the other ingredients.
2. What can I use instead of cotija cheese?
Feta cheese is a great substitute, or you can use grated Parmesan for a different twist.
3. How do I make this recipe vegetarian?
Replace the chicken with grilled tofu or a plant-based meat substitute.
4. Can I make the rice ahead of time?
Absolutely! Store cooked rice in the fridge and mix with lime juice and cilantro before serving.
5. What’s the best way to meal prep this dish?
Store components separately and assemble when ready to eat. The chicken and rice reheat well, and the street corn is best fresh.
Try This Street Corn Chicken Rice Bowl Today!
If you love easy, flavor-packed meals, this Street Corn Chicken Rice Bowl is a must-try! It’s perfect for busy weeknights, meal prep, or impressing your family with bold flavors. Give it a go, and don’t forget to share this recipe with friends and subscribe to our blog for more delicious recipes. Happy cooking!
