Street Corn Chicken Rice Bowls
Servings: 4 people
Calories: 598kcal
Get ready to fire up the grill for these Street Corn Chicken Rice Bowls. These vibrant, flavor-packed bowls feature tender seasoned chicken, zesty lime rice, and charred street corn topped with a creamy, smoky dressing. Perfect for summer dinners or meal prep!
Print Recipe
Equipment
- Grill or Grill Pan
Ingredients
Rice
- 1 cup white rice uncooked
- 1 cup chicken broth or water
- 3/4 cup water
- 1 pinch salt
- 1 lime zested and juiced
Chicken
- 1 ½ pounds chicken breasts sliced in half to make thin filets, or chicken tenders
- 1 Tablespoon taco seasoning
- 1 Tablespoon extra virgin olive oil
Street Corn
- 4 ears corn*** husked
- 1/2 small red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1 jalapeno pepper diced (and seeded if less heat desired)
Dressing
- 2 Tablespoons lime juice
- ⅓ cup mayonnaise
- ½ cup sour cream or mexican crema
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon salt
- ½ teaspoon black pepper
- Water or milk to thin
Instructions
- Add 1 cup chicken broth, 1 cup white rice and a pinch of salt to a medium pot and bring to a boil. Cover, and reduce heat to a simmer. Cook for 15-18 minutes, until the rice is tender. Remove the lid and fluff with a fork. Cover and keep warm. Just before serving, stir in the juice and zest of 1 lime.
- Prepare a grill (or grill pan) for medium heat. Grill 4 ears corn***, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
- While the corn is cooling, cook the chicken. Sprinkle the 1 ½ pounds chicken breasts with 1 Tablespoon taco seasoning and drizzle with 1 Tablespoon extra virgin olive oil. Add the chicken to your grill (or grill pan) over medium heat. Grill until cooked through, 2-3 minutes per side. Allow to rest, slightly, then slice into strips.
- In a small bowl, whisk together 2 Tablespoons lime juice, ½ cup sour cream, ⅓ cup mayonnaise, 1 teaspoon smoked paprika, 1 teaspoon cumin , 1 teaspoon salt and ½ teaspoon black pepper. Add a splash of milk or water, if needed to thin. Set aside.
- To the bowl with the corn, add the 1/2 small red onion, 1/2 cup fresh cilantro and 1 jalapeno pepper. Toss to combine. Add half of the dressing and stir to combine. Season with salt and pepper, to taste.
- To serve, divide the rice between bowls. Top with the sliced chicken, corn topping, cotija, cilantro and avocado slices. Garnish with lime wedges and sprinkle with tajin, if desired. Enjoy!
Notes
*** You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.
Storing
- Rice: Store in an airtight container in the refrigerator. Reheat in the microwave with a splash of water to revive the texture.
- Chicken: Store in a separate container. Reheat gently in the microwave or a skillet.
- Corn topping: Store in an airtight container. Note that the cilantro may wilt slightly, so you can add fresh cilantro when assembling.
- Dressing: Store in a small jar or container in the refrigerator. Give it a good stir before using.
- Cook the rice and prepare the dressing ahead so these bowls come together in minutes once the chicken and corn are grilled.
- You'll know the chicken is cooked perfectly when a meat thermometer reads 165°F in the thickest part.
- For extra smoky flavor, add a pinch of chipotle powder to the dressing or the corn topping.
- To prevent the rice from becoming sticky, rinse the grains under cold water until the water runs clear before cooking. This removes excess surface starch.
- If the dressing is too thick, stir in a little water or milk until you reach your desired consistency.
- Make it spicier by leaving the jalapeño seeds in or adding a dash of hot sauce to the dressing.
- Change the protein: Use grilled shrimp, steak, pork tenderloin, or even crispy tofu. Season them the same way with taco seasoning.
- Make it vegetarian: Swap the chicken for grilled halloumi cheese, black beans, or roasted sweet potatoes.
- Change the grains: Use quinoa, cauliflower rice, or cilantro-lime cauliflower rice for a low-carb option.
- Add more veggies: Layer the bowls with shredded lettuce, pickled red onions, roasted bell peppers, or black beans.
- Go bowl-free: Turn this into a burrito or tacos. Just wrap everything in tortillas or serve with tortilla chips for dipping.
- Change the dressing: Try a cilantro-lime vinaigrette, chipotle crema, or a simple avocado hot sauce.
Nutrition
Calories: 598kcal | Carbohydrates: 43g | Protein: 41g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 1192mg | Potassium: 816mg | Fiber: 1g | Sugar: 3g | Vitamin A: 739IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2mg