Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Street Corn Chicken Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

These Mexican street corn chicken rice bowls combine smoky grilled chicken, charred street corn salad, and fluffy white rice for a quick, flavorful, and balanced weeknight dinner or crowd-pleasing meal.

  • Total Time: 45 minutes
  • Yield: 4 bowls

Ingredients

Chicken:

  • 1 pound chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Street Corn Salad:

  • 4 ears fresh corn, husked
  • 1/2 red onion, diced
  • 1/2 jalapeño, seeded and diced (optional)
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1/4 cup crumbled Cotija cheese, feta, or parmesan
  • 1/4 cup mayonnaise
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Olive oil, for brushing

Bowls:

  • 1 1/2 cups white rice, raw
  • Chopped cilantro, to serve (optional)
  • Cotija cheese, to serve (optional)
  • Lime wedges, to serve (optional)

Instructions

  1. Cook the rice: In a small pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or as per package directions, until the rice is tender and can be fluffed with a fork.
  2. Marinate the chicken: In a medium bowl, whisk together olive oil, lime juice, smoked paprika, ground cumin, and salt. Add chicken breasts to the marinade, toss well to coat, and set aside to absorb flavors.
  3. Prepare the corn: Brush ears of corn with olive oil on all sides. Place on a medium-high heat grill or grill pan and cook for 10-12 minutes, turning every 2-3 minutes until the corn is slightly charred. Remove from grill and let cool slightly. Once cool, use a sharp knife to cut kernels off the cobs.
  4. Grill the chicken: On the same grill or grill pan over medium-high heat, cook chicken breasts for 5-6 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest before slicing into thin strips.
  5. Make the street corn salad: In a medium bowl, whisk together mayonnaise, lime juice, minced garlic, smoked paprika, and ground cumin until smooth. Add grilled corn kernels, diced red onion, diced jalapeño (if using), chopped cilantro, and crumbled Cotija cheese. Toss well to combine and season with salt and pepper to taste.
  6. Assemble the bowls: Layer cooked rice, street corn salad, and grilled chicken strips in serving bowls. Garnish with additional Cotija cheese, chopped cilantro, and lime wedges if desired.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cooked chicken and rice can be frozen for up to 3 months, though the salad is best fresh.

Notes

  • Optional jalapeño adds heat, but can be omitted for milder flavor.
  • Use Cotija cheese for authentic flavor or substitute with feta or parmesan.
  • Adjust seasoning in the street corn salad to taste, especially salt and pepper.
  • Ensure chicken is cooked to safe internal temperature of 165°F for food safety.
  • Leftover components can be reheated separately to maintain texture.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://avascooking.com/street-corn-chicken-rice-bowls-recipe/