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Street Corn Chicken Rice Bowl: A Delicious and Easy Recipe to Try at Home

  • Author: Bärbels
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

A delicious street corn chicken rice bowl featuring grilled chicken, charred street corn, and a creamy sauce over fluffy white rice.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 cup white rice
  • 1 can of corn kernels, drained
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 jalapeno, diced
  • 1/2 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 lime, juiced
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. In a bowl, mix together chili powder, cumin, garlic powder, lime juice, salt, and pepper.
  2. Add chicken breasts to the marinade, ensuring they are well coated.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Rinse white rice under cold water until the water runs clear.
  5. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt.
  6. Bring water to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is cooked through.
  7. Fluff the rice with a fork and set aside.
  8. Preheat a grill or grill pan over medium-high heat and brush with olive oil.
  9. Remove chicken from the marinade and grill for about 6-7 minutes per side or until fully cooked.
  10. Let the chicken rest for a few minutes before slicing it into strips.
  11. In a skillet over medium heat, add a drizzle of olive oil.
  12. Add drained corn kernels and cook until they start to char, stirring occasionally.
  13. Once the corn is charred, add diced red bell pepper, red onion, and jalapeno to the skillet.
  14. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
  15. Remove the skillet from heat and stir in half of the chopped cilantro.
  16. In a small bowl, mix together mayonnaise, sour cream, remaining chopped cilantro, and half of the crumbled cotija cheese.
  17. Season the sauce with salt and pepper to taste.
  18. Divide the cooked rice among serving bowls.
  19. Top each bowl with grilled chicken strips.
  20. Spoon the street corn mixture over the chicken.
  21. Drizzle the street corn sauce over the bowl.
  22. Sprinkle the remaining cotija cheese on top.
  23. Garnish with additional cilantro and a lime wedge.
  24. Serve the street corn chicken rice bowls hot and enjoy!

Notes

  • This recipe serves 4.
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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Find it online: https://homecookmaria.com/street-corn-chicken-rice-bowl/