If you’re looking for a dish that blends the bold flavors of street food with the hearty satisfaction of a rice bowl, this Street Corn Chicken Rice Bowl is just what you need. Featuring tender grilled chicken, smoky-sweet charred corn, and zesty lime-infused rice, this dish is a perfect balance of textures and flavors. It’s a complete meal that’s easy to make, delicious, and highly customizable!
Why You’ll Love This Recipe
- Bold & Smoky Flavors: The combination of grilled chicken and charred street corn creates a dynamic taste profile.
- Creamy & Tangy: A luscious dressing brings everything together with just the right amount of richness.
- Customizable: Adjust the spice level, swap proteins, or add extra toppings to make it your own.
- Nutritious & Filling: Packed with protein, fiber, and healthy fats, this dish is as satisfying as it is delicious.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn:
- 2 ears of corn, husked
- 1 tablespoon butter, melted
- 1/2 teaspoon smoked paprika
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- 1 lime, cut into wedges
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tablespoon lime juice
- 1/2 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro for garnish
How to Make Street Corn Chicken Rice Bowl
Step 1: Prepare the Chicken
- Preheat your grill or stovetop grill pan to medium-high heat.
- In a small bowl, mix olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Coat the chicken with the spice mixture.
- Grill the chicken for 6-8 minutes per side, until fully cooked (internal temp: 165°F).
- Let the chicken rest before slicing into strips.
Step 2: Grill the Corn
- Brush the corn with melted butter and sprinkle with smoked paprika.
- Grill the corn, turning occasionally, until charred and tender (about 10 minutes).
- Let cool, then cut the kernels off the cob.
Step 3: Make the Street Corn Mixture
- In a bowl, mix the grilled corn, mayonnaise, cotija cheese, cilantro, and lime juice.
- Stir well and set aside.
Step 4: Assemble the Rice Bowl
- In a large bowl, start with a base of cooked rice.
- Mix in lime juice and black beans.
- Top with sliced chicken, street corn mixture, avocado, and red onion.
- Garnish with fresh cilantro and serve with lime wedges.
Tips for the Best Street Corn Chicken Rice Bowl
- Make it Spicy: Add hot sauce or sliced jalapeños for extra heat.
- Use Leftovers: A great way to use up grilled chicken or rice.
- Swap Proteins: Try grilled shrimp, tofu, or steak instead of chicken.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Keep components separate for freshness.
- Reheating: Warm the chicken and rice in the microwave or stovetop. Add the street corn mixture and avocado fresh.
- Freezing: Freeze cooked chicken and rice separately for up to 2 months. Thaw before reheating.
FAQs
Can I use frozen corn instead of fresh?
Yes! Simply sauté frozen corn over medium-high heat until slightly charred.
Is there a vegetarian version?
Absolutely! Swap the chicken for grilled tofu, tempeh, or roasted veggies like bell peppers and zucchini.
How do I make this dairy-free?
Use dairy-free cheese alternatives or omit the cotija cheese. Swap mayonnaise for a plant-based version.
What can I substitute for cotija cheese?
Feta, Parmesan, or queso fresco are great alternatives.
Final Thoughts
This Street Corn Chicken Rice Bowl brings the best of street food flavors into a wholesome, satisfying meal. Whether for a quick lunch, a hearty dinner, or meal prep for the week, this dish is sure to become a favorite. Give it a try and enjoy a burst of bold, delicious flavors in every bite!