This Street Corn Chicken Rice Bowl brings together the best of bold flavors and fresh ingredients. Juicy grilled chicken, sweet corn, and creamy chipotle sauce combine to create a rice bowl that’s as satisfying as it is tasty. The tangy cotija cheese, zesty cilantro, and crunch of fresh onions make each bite exciting and delicious.
Ingredients:
- Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Rice Bowl
- 1 cup cooked rice (white, brown, or your choice)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- Chipotle Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1-2 tsp chipotle in adobo sauce, minced
- 1 tbsp lime juice
- Salt and pepper to taste
Directions:
- In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Coat the chicken breasts with this marinade and let sit for 15-20 minutes.
- Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 5-7 minutes on each side, or until cooked through. Let the chicken rest for a few minutes before slicing.
- While the chicken cooks, prepare the chipotle sauce by combining mayonnaise, sour cream, chipotle in adobo, lime juice, salt, and pepper in a small bowl. Stir until smooth.
- To assemble the bowls, start with a base of cooked rice. Top with corn, crumbled cheese, black beans, red onion, green onions, and chopped cilantro.
- Slice the grilled chicken and add it to the bowl. Drizzle with chipotle sauce, garnish with extra cilantro if desired, and serve warm.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 2 servings
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