Street Corn Chicken Rice Bowl
If you’re looking for a flavorful, hearty, and satisfying meal, this Street Corn Chicken Rice Bowl is the perfect choice. Inspired by the bold and vibrant flavors of Mexican street food, this dish combines tender, spiced chicken with creamy street corn and fluffy rice for a delicious and well-balanced meal.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Add the chicken and coat it well with the marinade. Let it sit for at least 20 minutes (or up to 2 hours for maximum flavor).
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until fully cooked and slightly charred. Remove from heat, let it rest for a few minutes, then slice into strips.
- Prepare the Rice: While the chicken is cooking, prepare your favorite rice (white, brown, or cilantro-lime rice) according to package instructions.
- Make the Street Corn: In a separate pan, heat a little butter or olive oil, then add corn kernels. Cook until slightly charred, then mix in mayonnaise, cotija cheese, lime juice, chili powder, and fresh cilantro for an authentic street corn flavor.
- Assemble the Bowl: In a serving bowl, layer the rice, sliced chicken, and street corn. Garnish with additional cilantro, crumbled cheese, and a squeeze of lime juice.
- Serve and Enjoy! This Street Corn Chicken Rice Bowl is best enjoyed fresh, with extra toppings like avocado, sour cream, or hot sauce for added flavor.
