Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a flavorful, colorful dish perfect for a hearty, yet fresh meal. With marinated chicken, charred corn, and cilantro-lime rice, it brings together delicious Tex-Mex-inspired flavors.
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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ¼ cup cotija cheese or feta, crumbled
- Fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Extra crumbled cotija cheese
- Lime wedges
Directions:
1. Marinate the Chicken:
- In a small bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Place the chicken in a resealable bag or shallow dish, pour the marinade over, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Cook the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes, then slice into thin strips.
3. Prepare the Street Corn:
- If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat them in a skillet until warm.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir in the warm corn and cilantro until fully coated.
4. Prepare the Rice:
- In a bowl, toss the cooked rice with lime juice and cilantro.
5. Assemble the Bowls:
- Divide the cilantro-lime rice into bowls.
- Top with sliced chicken and a portion of street corn.
- Add any optional toppings like avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
6. Serve:
- Serve warm with extra lime wedges for a fresh squeeze of citrus. Enjoy!
This vibrant dish brings a delightful mix of smoky, tangy, and creamy flavors, perfect for a wholesome and satisfying meal!