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Zesty Street Corn Chicken Rice Bowl

Zesty Street Corn Chicken Rice Bowl

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The Zesty Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish inspired by Mexican street food. Combining juicy lime-marinated chicken, creamy and spicy street corn, and fragrant cilantro-lime rice, this bowl delivers a balanced and satisfying meal perfect for lunch or dinner. It’s fresh, hearty, and easy to customize with your favorite toppings.

Why You’ll Love This Recipe

This recipe brings together bold spices, tangy lime, and creamy street corn for a deliciously unique rice bowl that’s both comforting and refreshing. It’s easy to prepare, great for meal prep, and packed with wholesome ingredients. Plus, the combination of textures and flavors makes every bite exciting—from juicy grilled chicken to sweet corn and herby rice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

  • 2 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 lime (zest and juice)

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 garlic clove, minced

  • ½ tsp cumin

  • Salt and pepper, to taste

For the Street Corn:

  • 2 ears of corn, grilled and kernels removed (or 1½ cups frozen corn, cooked)

  • 2 tbsp mayonnaise

  • 2 tbsp sour cream

  • ¼ cup crumbled cotija cheese (or feta)

  • ½ tsp chili powder

  • 1 tbsp lime juice

  • Fresh cilantro, chopped (for garnish)

For the Rice:

  • 1 cup white or brown rice, cooked

  • 1 tbsp lime juice

  • 2 tbsp fresh cilantro, chopped

For Toppings (optional):

  • Sliced avocado

  • Pickled red onions

  • Extra cheese

  • Jalapeño slices

  • Hot sauce

  • Diced tomatoes

Directions

  1. Marinate the Chicken: In a bowl, mix olive oil, lime zest and juice, paprika, chili powder, minced garlic, cumin, salt, and pepper. Coat chicken breasts in the marinade. Let sit for at least 20 minutes.

  2. Cook the Chicken: Grill or pan-sear the chicken over medium heat for 5–6 minutes per side or until fully cooked. Let rest before slicing.

  3. Prepare the Street Corn: In a bowl, combine grilled corn kernels, mayonnaise, sour cream, cotija cheese, chili powder, and lime juice. Mix well and set aside.

  4. Make the Rice: Fluff cooked rice with a fork and stir in lime juice and chopped cilantro.

  5. Assemble the Bowls: In each bowl, add a base of cilantro-lime rice. Top with sliced chicken, a scoop of street corn mixture, and your choice of optional toppings. Garnish with fresh cilantro.

  6. Serve immediately, warm or at room temperature.

Servings and timing

  • Servings: 4

  • Prep Time: 20 minutes

  • Cooking Time: 20 minutes

  • Total Time: 40 minutes

  • Calories: Approximately 500 kcal per serving

Variations

  • Vegetarian Version: Replace chicken with grilled tofu or sautéed mushrooms.

  • Spicy Kick: Add hot sauce or fresh diced jalapeños to the corn mix.

  • Different Proteins: Swap chicken with grilled shrimp, steak, or shredded pork.

  • Vegan Option: Use vegan mayo, sour cream, and cheese substitutes.

  • Grain Swap: Try quinoa or cauliflower rice for a different base.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice in the microwave or on the stovetop before assembling. The street corn mixture can be served cold or at room temperature. Avoid reheating avocado or fresh toppings.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a quick and convenient substitute.

Is it necessary to grill the corn?

Grilling adds a smoky depth, but cooked frozen or canned corn works as well.

What cheese is best for street corn?

Cotija is traditional, but feta or Parmesan can be used in its place.

Can this dish be made in advance?

Yes, prep all ingredients ahead and assemble just before serving.

How do I make this dish spicier?

Add extra chili powder, cayenne pepper, or diced jalapeños.

Can I serve this bowl cold?

Yes, it works well as a cold lunch bowl, especially in warm weather.

What kind of rice is best?

Both white and brown rice are suitable. Jasmine or basmati rice add aroma.

Can I freeze this dish?

It’s best eaten fresh. However, the chicken and rice can be frozen separately.

How can I make it dairy-free?

Use dairy-free versions of mayo, sour cream, and cheese.

What can I serve with this bowl?

It pairs well with tortilla chips, black beans, or a side of guacamole.

Conclusion

The Zesty Street Corn Chicken Rice Bowl is a colorful, flavorful, and satisfying dish that brings the essence of Mexican street food into your kitchen. With its bright lime-marinated chicken, creamy corn topping, and fresh cilantro-lime rice, it’s a perfect blend of savory, spicy, and refreshing. Whether for meal prep or a dinner gathering, this bowl is sure to impress.

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Zesty Street Corn Chicken Rice Bowl

Zesty Street Corn Chicken Rice Bowl

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2–3 servings
  • Category: Main Course
  • Method: Grilling, Assembling
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
Print Recipe

Description

Fuel your day with a Zesty Street Corn Chicken Rice Bowl, packed with smoky grilled chicken, creamy elote-style corn, and fresh cilantro lime rice. This vibrant and flavorful dish is perfect for meal prep, weeknight dinners, or a satisfying lunch. A must-try for fans of Mexican street food bowls, healthy rice bowls, and chicken and corn recipes.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 lime (zest and juice)

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 garlic clove, minced

  • 1/2 tsp cumin

  • Salt and pepper, to taste

For the Street Corn:

  • 2 ears of corn, grilled and kernels removed (or 1 1/2 cups frozen corn, cooked)

  • 2 tbsp mayonnaise

  • 2 tbsp sour cream

  • 1/4 cup crumbled cotija cheese (or feta)

  • 1/2 tsp chili powder

  • 1 tbsp lime juice

  • Fresh cilantro, chopped (for garnish)

For the Rice:

  • 1 cup white or brown rice, cooked

  • 1 tbsp lime juice

  • 2 tbsp fresh cilantro, chopped

Toppings:

  • Avocado slices

  • Extra cotija cheese

  • Lime wedges

  • Jalapeño slices (optional)

  • Hot sauce (optional)

Instructions

  • Marinate the Chicken: In a bowl, mix olive oil, lime zest and juice, paprika, chili powder, garlic, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes.

  • Cook the Chicken: Grill or pan-sear the chicken for 6–8 minutes per side, until cooked through. Let rest, then slice.

  • Prepare Street Corn: In a bowl, combine corn, mayonnaise, sour cream, cheese, chili powder, and lime juice. Mix well and set aside.

  • Flavor the Rice: Mix cooked rice with lime juice and chopped cilantro.

  • Assemble Bowls: Add rice as the base, top with sliced chicken, a generous spoon of street corn, and desired toppings.

  • Serve immediately with a wedge of lime and drizzle of hot sauce if desired.

Notes

  • For a lighter version, substitute Greek yogurt for sour cream and mayo.

  • Great for meal prep—store components separately and assemble before eating.

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