Street Corn Chicken Rice Bowl (Print-Friendly Version)
Chicken, corn, and rice come together with lime crema and cilantro for a flavorful, crowd-pleasing meal.
# Ingredients You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Grains
02 -
1 cup jasmine rice
→ Vegetables
03 -
1 cup fresh sweet corn or frozen corn
→ Dairy
04 -
1/2 cup sour cream or Greek yogurt
→ Citrus
05 -
2 tablespoons freshly squeezed lime juice
→ Herbs
06 -
1/4 cup chopped fresh cilantro
→ Spices
07 -
2 teaspoons chili powder
08 -
1 teaspoon ground cumin
→ Pantry
09 -
Salt to taste
10 -
Black pepper to taste
# How to Make It:
01 -
In a mixing bowl, combine 2 tablespoons lime juice, 2 teaspoons chili powder, 1 teaspoon ground cumin, salt, and black pepper. Whisk until blended.
02 -
Place chicken breasts in the bowl with marinade, ensuring all sides are coated. Cover and refrigerate for at least 30 minutes.
03 -
Rinse 1 cup jasmine rice under cold water until water runs clear. Transfer to a pot with 1 1/2 cups water. Bring to a boil, then cover and reduce heat to low. Cook for 12–15 minutes until tender and water is absorbed. Fluff with a fork.
04 -
Heat a grill pan over medium-high heat. Remove chicken from marinade and grill for 6–7 minutes per side until golden brown and cooked through. Let rest, then slice.
05 -
Add corn to the same grill pan with a pinch of salt. Sauté for about 5 minutes until kernels are slightly charred.
06 -
In a small bowl, mix 1/2 cup sour cream or Greek yogurt with 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Stir until smooth.
07 -
Portion jasmine rice into serving bowls. Top with sliced grilled chicken and sautéed corn. Drizzle with lime crema and garnish with additional chopped cilantro.
# Extra Tips:
01 -
For best flavor, marinate the chicken for several hours or overnight if time allows.