These Street Corn Chicken Rice Bowls are not just a meal; they’re a celebration of vibrant flavors and textures. Inspired by the beloved Mexican street corn, this dish fuses grilled chicken, zesty lime, and savory corn in a wholesome rice bowl.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
2 cups cooked white or brown rice
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
2 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup crumbled feta cheese
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper to taste
Sliced jalapeños (optional)
Diced avocado
Fresh cilantro for garnish
Instructions
In a large bowl, combine olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken breasts and coat them well. Let marinate for at least 30 minutes.
Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest for a few minutes before slicing.
In a mixing bowl, combine the cooked rice, chopped cilantro, lime juice, and salt. Mix well.
In a skillet over medium heat, add the corn and cook until heated through. Remove from heat and mix in mayonnaise, feta cheese, lime juice, chili powder, salt, and pepper.
In serving bowls, layer the cilantro lime rice at the bottom. Top with the sliced grilled chicken and then add a scoop of the street corn mixture.
Garnish each bowl with sliced jalapeños, diced avocado, and additional cilantro as desired.
