Chicken Rice Bowl with Street Corn
This Chicken Rice Bowl with Street Corn brings together tender, seasoned chicken and flavorful Mexican-style street corn atop fluffy rice for a vibrant, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked white rice
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 ears corn, husked
- 2 tbsp mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- 1/2 tsp smoked paprika
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
- Brush corn with a little olive oil. Grill corn for 10 minutes, turning occasionally, until charred and tender.
- Grill chicken for 5-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest.
- Cut the grilled corn kernels off the cob and transfer to a bowl. Stir in mayonnaise, cotija cheese, lime juice, cilantro, and smoked paprika. Mix well.
- Slice the rested chicken.
- To serve, divide cooked rice between bowls. Top with sliced chicken and generous spoonfuls of street corn mixture.
- Garnish with extra cilantro and a lime wedge if desired.
Notes
For extra heat, add a dash of hot sauce to the street corn mixture or sprinkle sliced jalapeños on top before serving.
Find it online: https://grilldrip.com/chicken-rice-bowl-with-street-corn/