This Street Corn Chicken Rice Bowl is a flavor-packed, wholesome meal inspired by Mexican street corn, combining juicy chicken, smoky grilled corn, and zesty toppings over a bed of rice. It’s easy to make, perfect for a quick lunch or dinner, and full of vibrant flavors.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 lime
For the Street Corn:
- 2 ears of corn (or 1 cup frozen or canned corn)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1/2 cup black beans (optional)
- 1/4 cup red onion, diced
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving