Street Corn Chicken Rice Bowls with Zesty Mexican Flavors
These Street Corn Chicken Rice Bowls are packed with smoky flavors, tender chicken, vibrant toppings, and make the perfect easy weeknight dinner!
Ingredients
Chicken Marinade
- 3 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the Street Corn
- 2 15 oz cans corn drained and rinsed
- 1 small red onion diced
- 1 jalapeño pepper seeds and ribs removed, diced small
- ½ bunch fresh cilantro chopped
- ¼ cup Mexican crema or sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tsp Tajin
- juice from one lime
- salt and pepper to taste
- ½ cup cotija cheese do not add until ready to serve
For the Cilantro Lime Rice
- 2 cups white rice I prefer Jasmine rice
- 2 tbsp fresh cilantro chopped
- 2 tbsp lime juice
Toppings (optional, but delicious!)
- lime wedges
- green onions chopped
- fresh cilantro chopped
- avocado sliced
- queso fresco
Instructions
- Marinate the Chicken: In a medium bowl, whisk together all the marinade ingredients. Add the chicken and toss to coat. Cover and marinate for at least 1 hour or overnight for best flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for 4–5 minutes on each side, or until the internal temperature reaches 165°F. Remove from the pan and set aside to rest. Alternatively, you could grill this chicken to maximize the smoky flavors!
- Make the Street Corn: In a medium bowl, mix together the drained corn, diced red onion, diced jalapeño, and chopped cilantro.
- In a separate small bowl, stir together the Mexican crema, mayonnaise, lime juice, Tajin, salt, and pepper until smooth. Pour the sauce over the corn mixture and fold everything together until evenly coated. (Wait to add the cotija cheese until just before serving.)
- Prepare the Rice: Cook the white rice according to the package instructions. Once done, stir in the lime juice and chopped cilantro. Fluff with a fork to combine. (Check out my full recipe for Cilantro Lime Rice.)
- Assemble the Bowls: Spoon a layer of cilantro-lime rice into each bowl. Spoon the Street Corn mixture over the chicken. Slice the cooked chicken into bite-sized pieces and add it on top.
- Add Toppings and Serve: Top each bowl with your favorite extras like cotija cheese, fresh cilantro, avocado slices, green onions, lime wedges, and a sprinkle of Tajin. Enjoy!
Notes
Topping Suggestions
- Lime wedges – add a fresh burst of citrusy flavor
- Green onions – sliced thin for a pop of color and crunch
- Cilantro – extra for all the fresh, herby goodness
- Avocado slices – creamy and buttery, the perfect finishing touch
- Queso fresco – a mild, crumbly cheese that’s perfect for topping
- Black beans – for added protein and a hearty boost
- Feta cheese – if you want a sharper, tangier cheese option
- Tortilla chips – crush a few on top for some extra crunch
- Extra cheese – Cotija, queso fresco, or even a sprinkle of shredded cheddar!
- Chipotle Ranch Dressing – This creamy, spicy salad dressing pairs well with the chicken!
- Cherry tomatoes – halved for juicy, colorful bites
- Hot sauce – if you like a little kick, a drizzle goes a long way!
Nutrition
Calories: 557kcalCarbohydrates: 64gProtein: 32gFat: 17gSaturated Fat: 3gCholesterol: 92mgSodium: 627mgPotassium: 665mgFiber: 1gSugar: 1gVitamin A: 391IUVitamin C: 8mgCalcium: 113mgIron: 1mg
Tried this recipe?Let us know how it was!