Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring grilled chicken, cilantro-lime rice, and smoky, creamy street corn, topped with fresh garnishes.
Ingredients
Scale
- 2 boneless, skinless chicken thighs
- 1 cup wild rice or cilantro-lime rice
- 2 ears of corn (grilled)
- 1/2 cup cotija cheese (or feta cheese)
- 1/2 cup black beans (optional)
- 1 ripe avocado, sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro for garnish
- Chili-lime crema (made from sour cream, lime juice, chili powder, and a pinch of salt)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
Instructions
- In a small bowl, combine olive oil, lime juice, garlic powder, paprika, and chili powder. Coat the chicken thighs and let marinate for 30 minutes.
- Preheat grill to medium-high heat. Grill the chicken for 6-8 minutes per side until fully cooked. Let rest before slicing.
- Cook the wild rice or cilantro-lime rice according to package instructions. Once cooked, stir in chopped cilantro and lime zest.
- Grill the corn on the cob for 8-10 minutes, rotating frequently for an even char. Remove kernels from the cob.
- Assemble the bowl by layering rice, grilled chicken, and street corn. Top with black beans, avocado, red onion, and fresh cilantro.
- Drizzle with chili-lime crema and squeeze fresh lime over the top before serving.
Notes
For extra spice, add sliced jalapeños or additional chili powder to the marinade or crema.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
Keywords: street corn, chicken rice bowl, elote, grilled chicken