Street Corn Chicken Rice Bowl (Ready-to-Print Version)
Zesty grilled chicken, creamy street corn, rice, and fresh toppings create a bowl full of bold Mexican-inspired flavor.
# What You’ll Need:
→ Chicken Marinade
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon chili powder
04 -
1/2 teaspoon smoked paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Rice Base
07 -
2 cups cooked white or brown rice
→ Street Corn Topping
08 -
1 cup corn kernels (fresh, frozen, or drained canned corn)
09 -
1/4 cup mayonnaise
10 -
2 tablespoons sour cream
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon chili powder
13 -
Juice of 1 lime
14 -
Salt, to taste
→ Garnishes
15 -
1/4 cup crumbled cotija cheese
16 -
1/4 cup chopped cilantro
17 -
1/4 cup chopped green onions
18 -
1/2 avocado, sliced (optional)
19 -
Chili powder, for sprinkling
20 -
Lime wedges, for serving
# Step-by-Step Guide:
01 -
Combine olive oil, chili powder, smoked paprika, salt, and black pepper in a small bowl. Coat chicken breasts evenly with the marinade.
02 -
Grill or pan-sear chicken over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
03 -
Heat 1 teaspoon olive oil in a skillet over medium heat. Add corn kernels and sauté for 3 to 5 minutes until lightly charred.
04 -
In a bowl, combine mayonnaise, sour cream, garlic powder, chili powder, lime juice, and a pinch of salt. Add charred corn and toss until corn is evenly coated.
05 -
Divide warm cooked rice between bowls. Top each with sliced chicken, creamy street corn, crumbled cotija cheese, chopped cilantro, and green onions.
06 -
Add avocado slices if desired. Sprinkle with extra chili powder and serve with lime wedges.
# Handy Tips:
01 -
Rest cooked chicken for 5 minutes before slicing to retain juices.
02 -
Charring the corn enhances sweetness and depth of flavor.
03 -
Squeeze fresh lime over the assembled bowl just before serving to balance flavors.