Flavor-packed Street Corn Chicken Rice Bowl
Bring the vibrant energy of street food straight to your kitchen with this bold and delicious rice bowl! Tender grilled chicken meets sweet, smoky corn, all tossed together with zesty spices and a creamy drizzle to tie it all together. Layered over fluffy rice and topped with fresh garnishes like cilantro, lime, and maybe a touch of chili, this dish is a hearty, flavor-loaded meal that’s quick enough for weeknights but exciting enough to impress. Inspired by the popular Mexican street corn (elote), this bowl is a fiesta in every bite! 🌽🔥🍗
🥗 Flavor-Packed Street Corn Chicken Rice Bowl Recipe
🛒 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- Juice and zest of 1 lime
- Juice of 1 orange
- 1 tablespoon honey
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Street Corn Salad:
- 2 cups corn kernels (fresh or frozen)
- 1 bell pepper, diced.
- ½ red onion, diced.
- 1 jalapeño, diced.
- ¼ cup sour cream.
- ¼ cup mayonnaise.
- Juice of 2 limes.
- ½ teaspoon cumin
- ½ teaspoon paprika.
- ½ teaspoon salt.
- ¼ cup cotija cheese, crumbled.
- 1 bunch cilantro, chopped.
For the Rice Bowl:
- 4 cups cooked rice (white, brown, or wild rice)
- Optional toppings: sliced avocado, black beans, cherry tomatoes (halved), jalapeño slices, lime wedges, additional cilantro, sour cream.
🍳 Instructions
1. Marinate and Cook the Chicken:
- In a bowl, combine olive oil, lime zest and juice, orange juice, honey, soy sauce, Worcestershire sauce, minced garlic, salt, and pepper.
- Place the chicken breasts in a shallow dish or ziplock bag, pour the marinade over them, and ensure they’re well coated.
- Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat a grill or skillet over medium-high heat.
- Remove chicken from marinade and cook for about 6-7 minutes per side, or until fully cooked.
- Let the chicken rest for a few minutes, then slice into strips.
2. Prepare the Street Corn Salad:
- In a skillet over medium heat, add a little oil or butter and cook the corn until lightly charred.
- In a large bowl, combine the charred corn, diced bell pepper, red onion, jalapeño, and chopped cilantro.
- In a separate small bowl, mix together sour cream, mayonnaise, lime juice, cumin, paprika, and salt.
- Pour the dressing over the corn mixture, add the crumbled cotija cheese, and mix well.
- You can serve this immediately or refrigerate for a few hours to enhance the flavors.
3. Assemble the Rice Bowls:
- Divide the cooked rice among four bowls.
- Top each with sliced grilled chicken and a generous portion of the street corn salad.
- Add any optional toppings you prefer, such as sliced avocado, black beans, cherry tomatoes, jalapeño slices, lime wedges, additional cilantro, or a dollop of sour cream.
Enjoy your homemade Flavor-Packed Street Corn Chicken Rice Bowl!