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:
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2 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 lime (zest and juice)
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1 tsp smoked paprika
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1 tsp chili powder
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1 garlic clove, minced
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1/2 tsp cumin
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Salt and pepper, to taste
For the Street Corn:
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2 ears of corn, grilled and kernels removed (or 1 1/2 cups frozen corn, cooked)
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2 tbsp mayonnaise
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2 tbsp sour cream
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1/4 cup crumbled cotija cheese (or feta)
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1/2 tsp chili powder
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1 tbsp lime juice
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Fresh cilantro, chopped (for garnish)
For the Rice:
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1 cup white or brown rice, cooked
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1 tbsp lime juice
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2 tbsp fresh cilantro, chopped
Toppings:
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Avocado slices
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Extra cotija cheese
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Lime wedges
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Jalapeño slices (optional)
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Hot sauce (optional)
Instructions
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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.
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Cook the Chicken: Grill or pan-sear the chicken for 6–8 minutes per side, until cooked through. Let rest, then slice.
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Prepare Street Corn: In a bowl, combine corn, mayonnaise, sour cream, cheese, chili powder, and lime juice. Mix well and set aside.
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Flavor the Rice: Mix cooked rice with lime juice and chopped cilantro.
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Assemble Bowls: Add rice as the base, top with sliced chicken, a generous spoon of street corn, and desired toppings.
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Serve immediately with a wedge of lime and drizzle of hot sauce if desired.
Notes
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For a lighter version, substitute Greek yogurt for sour cream and mayo.
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Great for meal prep—store components separately and assemble before eating.
