Description
This Street Corn Chicken Rice Bowl combines grilled chicken, Mexican street corn, and fluffy rice, topped with a creamy sauce and fresh toppings. It’s a flavorful and satisfying meal inspired by traditional Mexican street food.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 3 cups cooked rice (wild rice recommended)
- 1 tablespoon olive oil
- 1 jalapeño, diced
- 2 green onions, chopped
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 lime, zest and juice
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon taco seasoning
- 1–2 teaspoons lime juice
Instructions
- Preheat grill to medium-high heat.
- In a bowl, mix chicken thighs with olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Marinate for at least 15 minutes.
- Grill chicken for 6–8 minutes per side until internal temperature reaches 160°F (71°C). Let rest before slicing.
- While chicken grills, prepare street corn: In a skillet, heat olive oil over medium heat. Add corn, jalapeño, and green onions. Sauté until corn is slightly charred, about 5–7 minutes.
- Stir in mayonnaise, cilantro, garlic, salt, pepper, chili powder, lime zest, lime juice, and cotija cheese. Mix well.
- For the sauce, combine sour cream, mayonnaise, taco seasoning, and lime juice in a bowl. Adjust seasoning to taste.
- Assemble bowls: Place a serving of rice in each bowl, top with sliced chicken, street corn mixture, and a drizzle of sauce. Garnish with additional cilantro, lime wedges, and jalapeño slices if desired.
Notes
- For a lower-carb option, substitute rice with cauliflower rice.
- Chicken breasts can be used instead of thighs for a leaner alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust the level of spice by adding more or less jalapeño and chili powder.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 5g
- Sodium: 800mg
- Fat: 28.2g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 4g
- Protein: 22.6g
- Cholesterol: 95mg
Keywords: Street Corn Chicken Rice Bowl, Mexican Street Corn, Grilled Chicken Bowl, Gluten-Free Rice Bowl, Mexican-Inspired Meal