Description
These Street Corn Chicken Rice Bowls are a simple yet delicious dish, combining perfectly seasoned chicken, smoky corn, fresh cilantro, and creamy toppings. Whether you’re craving a satisfying lunch, dinner, or a crowd-pleasing meal, this recipe offers a delightful balance of flavors. The combination of tender chicken, charred corn, and zesty crema makes it the perfect dish for any occasion!
Ingredients
-
2 boneless, skinless chicken breasts
-
1 cup rice (white or brown)
-
2 cups fresh or frozen corn kernels
-
1/2 cup crumbled cotija cheese
-
1/4 cup fresh cilantro, chopped
-
1/4 cup Mexican crema or sour cream
-
1 tbsp chili powder
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
1 lime, cut into wedges
-
Olive oil for grilling
-
Salt and pepper to taste
Instructions
-
Preheat the grill or grill pan over medium-high heat.
-
Cook the rice according to the package instructions and set aside.
-
Marinate the chicken breasts with olive oil, chili powder, garlic powder, onion powder, salt, and pepper. Let them sit for 20-30 minutes.
-
Grill the chicken for 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C). Slice the chicken into strips.
-
Grill the corn until charred, about 5-7 minutes per side. If using frozen corn, heat it through in a skillet.
-
In a small bowl, mix the crema with a squeeze of lime juice and a pinch of salt.
-
Assemble the bowls by placing a scoop of rice at the bottom, topping it with the grilled corn, sliced chicken, cotija cheese, and fresh cilantro.
-
Drizzle the crema over the top and garnish with a squeeze of lime. Serve immediately.
Notes
-
For added crunch, sprinkle chopped red onions or avocado slices on top.
-
Store leftovers in airtight containers in the fridge for up to 3 days.
-
For a lighter option, swap the rice for quinoa or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes