Mexican Street Corn Chicken Rice Bowl Ultimate
This Mexican Street Corn Chicken Rice Bowl recipe combines the vibrant flavors of Mexican street corn with tender grilled chicken and fluffy rice. It's a customizable and healthy meal, perfect for a quick weeknight dinner or meal prepping for lunch.
Equipment
- Grill or grill pan (or skillet)
- Small bowl
- Medium bowl
- Medium saucepan
- Measuring cups and spoons
- Knife
- Cutting board
- Fork
- Lime squeezer (optional)
- Mixing spoons
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil for chicken
- 1 tsp chili powder for chicken
- ½ tsp cumin for chicken
- ¼ tsp garlic powder for chicken
- ¼ tsp onion powder for chicken
- Salt to taste for chicken
- Pepper to taste for chicken
- 2 ears of corn, husked
- 2 tbsp mayonnaise
- 1 tbsp sour cream or Greek yogurt
- ¼ cup crumbled cotija cheese or feta
- 1 tbsp chopped cilantro
- ¼ tsp chili powder for corn
- Lime wedges, for serving
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tbsp olive oil for rice
- ½ cup chopped onion for rice
- 1 clove garlic, minced for rice
- ½ tsp cumin for rice
- ¼ tsp chili powder for rice
- Salt to taste for rice
- Avocado, sliced or diced
- Black beans, rinsed and drained
- Pico de gallo
- Sals a
- Hot sauce
- Lime wedges for serving
Instructions
- Preheat your grill or grill pan to medium-high heat. If you don't have a grill, a skillet works perfectly too!
- In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts, ensuring they're evenly coated.
- Drizzle the chicken with olive oil.
- Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or dicing.
- Grill the corn on the same grill (or in a skillet) until lightly charred on all sides, about 8-10 minutes. You can also boil or steam the corn if you prefer, but the grilled flavor is chef's kiss.
- Let the corn cool slightly, then carefully cut the kernels off the cob.
- In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt – a great healthy swap!), cotija cheese, cilantro, and chili powder. Mix well.
- Taste and adjust seasonings as needed. A squeeze of lime juice can really brighten the flavors!
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, and chili powder and cook for another minute, until fragrant.
- Add the rinsed rice to the saucepan and toast it for 2-3 minutes, stirring constantly. This helps the rice absorb the flavors of the spices.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during cooking!
- Fluff the rice with a fork before serving.
- Start with a base of fluffy Mexican rice in a bowl.
- Top with the sliced or diced grilled chicken.
- Spoon generous amounts of the Mexican street corn over the chicken.
- Add your favorite toppings: avocado, black beans, pico de gallo, salsa, a dollop of sour cream, a sprinkle of extra cotija cheese, and a drizzle of hot sauce (if you like it spicy!).
- Squeeze a lime wedge over the top for a final burst of freshness.
Notes
For extra juicy chicken, marinate it for at least 30 minutes (or even overnight!) in a mixture of lime juice, olive oil, and the spices. Use frozen corn kernels if short on time, sauteing them in butter or olive oil. Feel free to experiment with different types of rice like brown rice or quinoa. Adjust the amount of chili powder to suit your taste. For a vegetarian option, swap the chicken for grilled halloumi cheese or black beans. Store components separately in airtight containers in the refrigerator for meal prepping. Chicken: 3-4 days, Mexican Street Corn: 2-3 days, Rice: 4-5 days. Variations include using shrimp, adding refried beans and wrapping in a tortilla, incorporating coconut milk, adding cheese, or using enchilada sauce.