Street Corn Chicken Rice Bowl
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl! This delightful dish combines tender grilled chicken, charred corn, and fluffy jasmine rice, topped with fresh cilantro and zesty lime juice. Perfect for summer gatherings or cozy family dinners, each bite offers a burst of taste that transports you to sun-soaked barbecues. Easy to prepare and endlessly customizable, this bowl is sure to become a favorite at your table.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn or 2 cups frozen corn
- 1 cup jasmine rice
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp paprika
- ½ cup sour cream or Greek yogurt
- ½ cup crumbled Cotija cheese
- Sriracha sauce (to taste)
Instructions
- Marinate chicken breasts in lime juice, cumin, and paprika for at least 30 minutes.
- Preheat a grill pan over medium-high heat. Grill marinated chicken for about 6-7 minutes on each side until cooked through (165°F).
- If using fresh corn, grill until charred (about 10 minutes). Cool and slice off kernels.
- Cook jasmine rice according to package instructions.
- Chop grilled chicken into bite-sized pieces. In a large bowl, layer cooked rice, grilled corn, red onion, and cilantro.
- Top with sour cream or Greek yogurt, crumbled cheese, and drizzle with Sriracha sauce before serving.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 130mg
Keywords: Substitute brown rice for a healthier option. For added spice, mix in diced jalapeños before serving. Leftovers can be stored in an airtight container for up to three days; reheat with a splash of water for best results.