Street Corn Chicken Rice Bowls are a delightful fusion of flavors that transport you straight to the vibrant streets of Mexico. This dish combines the smoky, grilled taste of street corn with juicy chicken, all served over a bed of fluffy cilantro lime rice. Not only is this recipe bursting with flavor, but it also offers a colorful presentation that makes it perfect for summer gatherings or a quick weeknight dinner.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup jasmine rice
2 cups water
1 lime, juiced and zested
1/4 cup fresh cilantro, chopped
Salt to taste
2 ears of corn, husked (or 1 can of sweet corn, drained)
1/4 cup mayonnaise
1/4 cup cotija cheese, crumbled
1 tablespoon lime juice
1 teaspoon chili powder
Fresh cilantro for garnish
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until tender. Remove from heat, fluff with a fork, and stir in lime juice, lime zest, chopped cilantro, and salt.
Preheat a grill or grill pan over medium-high heat. In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Coat the chicken breasts with the marinade. Grill for about 6-7 minutes on each side until cooked through. Let rest for a few minutes before slicing.
If using fresh corn, grill the corn on the cob for about 10-12 minutes, turning occasionally until charred. Once cool, slice the kernels off the cob. Mix grilled corn (or canned corn) with mayonnaise, cotija cheese, lime juice, and chili powder in a bowl.
Spoon a portion of cilantro lime rice into each bowl. Top with sliced grilled chicken and a scoop of the street corn mixture. Garnish with additional cotija cheese and fresh cilantro.
