Chicken Rice Bowl with Street Corn
This vibrant Chicken Rice Bowl with Street Corn combines tender grilled chicken, zesty Mexican-style street corn, and fluffy rice for a flavorful and satisfying meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked white rice
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 ears corn, husked
- 2 tablespoons mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Rub the mixture evenly onto the chicken breasts.
- Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Remove and let rest.
- Grill the corn, turning occasionally, until lightly charred all over, about 8-10 minutes.
- In a bowl, mix mayonnaise and half of the cotija cheese. Brush this mixture all over the grilled corn.
- Slice the chicken breasts into strips.
- Divide the cooked rice between bowls. Top with sliced chicken, street corn, jalapeño (if using), and sprinkle with remaining cotija cheese and cilantro.
- Squeeze fresh lime juice over each bowl before serving.
Notes
For extra flavor, marinate the chicken overnight and serve with a side of avocado slices or a drizzle of hot sauce.