Prep Time 20 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

This Street Corn Chicken Rice Bowl is a flavor-packed, protein-rich meal inspired by Mexican street corn. Juicy grilled chicken, creamy charred corn, fluffy rice, and zesty toppings come together for a quick and satisfying bowl perfect for lunch, dinner, or meal prep. It’s loaded with bold spices, fresh herbs, and a lime crema that ties it all together.

Ingredients
    For the Chicken Marinade:
  • 500 g boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
    • For the Street Corn Mix:
  • 2 ears corn (husks removed)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 0.5 cup cotija cheese (crumbled)
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tbsp chopped cilantro
    • For the Rice Base:
  • 1.5 cup jasmine rice (rinsed)
  • 3 cups water or chicken broth
  • 1 tsp olive oil
  • 0.5 tsp salt
    • For the Lime Crema:
  • 0.5 cup sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 small garlic clove (minced)
  • Pinch of salt
  • Toppings (Optional but Recommended)
  • 1 avocado (sliced or cubed)
  • 0.25 cup pickled red onions
  • Extra chopped cilantro
  • Extra cotija cheese
  • Lime wedges
Instructions
    Marinate the Chicken
  1. 1
    In a bowl, combine olive oil, lime juice, and all spices. Coat the chicken thoroughly and marinate for at least 20 minutes, or up to 2 hours in the fridge.
    2. Cook the Rice
  2. 2
    Rinse jasmine rice until water runs clear. In a pot, add rice, water (or broth), olive oil, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
    3. Prepare the Corn
  3. 3
    If using fresh corn, grill or roast at 200°C for 15 minutes until charred, then slice off the kernels. If using frozen corn, sauté in a dry skillet over high heat until slightly charred.
    4. Make the Street Corn Mix
  4. 4
    In a bowl, combine charred corn with mayo, sour cream, lime juice, chili powder, cotija cheese, and cilantro. Mix well and refrigerate until ready to assemble.
    5. Grill the Chicken
  5. 5
    Grill the marinated chicken on a preheated grill pan or outdoor grill at 200°C for about 5–7 minutes per side, or until internal temperature reaches 74°C. Let rest for 5 minutes, then slice.
    6. Prepare the Lime Crema
  6. 6
    Mix sour cream, mayo, lime juice, zest, minced garlic, and salt in a small bowl. Chill until serving.
    7. Assemble the Bowls
  7. 7
    Divide rice into 4 bowls. Add sliced chicken, street corn mixture, avocado, pickled onions, and a drizzle of lime crema. Garnish with cilantro, cotija, and lime wedges.
    8. Marinate the Chicken
  8. 8
    In a bowl, combine olive oil, lime juice, and all spices. Coat the chicken thoroughly and marinate for at least 20 minutes, or up to 2 hours in the fridge.
    9. Cook the Rice
  9. 9
    Rinse jasmine rice until water runs clear. In a pot, add rice, water (or broth), olive oil, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
    10. Prepare the Corn
  10. 10
    If using fresh corn, grill or roast at 200°C for 15 minutes until charred, then slice off the kernels. If using frozen corn, sauté in a dry skillet over high heat until slightly charred.
    11. Make the Street Corn Mix
  11. 11
    In a bowl, combine charred corn with mayo, sour cream, lime juice, chili powder, cotija cheese, and cilantro. Mix well and refrigerate until ready to assemble.
    12. Grill the Chicken
  12. 12
    Grill the marinated chicken on a preheated grill pan or outdoor grill at 200°C for about 5–7 minutes per side, or until internal temperature reaches 74°C. Let rest for 5 minutes, then slice.
    13. Prepare the Lime Crema
  13. 13
    Mix sour cream, mayo, lime juice, zest, minced garlic, and salt in a small bowl. Chill until serving.
    14. Assemble the Bowls
  14. 14
    Divide rice into 4 bowls. Add sliced chicken, street corn mixture, avocado, pickled onions, and a drizzle of lime crema. Garnish with cilantro, cotija, and lime wedges.
Note

Storage: Keep components separate in airtight containers for up to 4 days.

Make it Spicier: Add diced jalapeños to the corn mix or chicken marinade.

Substitutions: Use feta or parmesan if cotija is unavailable. Swap jasmine rice with brown rice or cauliflower rice for a low-carb option.

Meal Prep Tip: Double the recipe and store in meal prep containers for easy weekday lunches.

Keywords: quick, healthy, meal prep, high-protein, summer recipe
Read it online: https://petitepanini.com/recipe/street-corn-chicken-rice-bowl/