Go Back Email Link
–+ servings
QR Code

NEED MORE INFO? Scan the QR code to go to the online recipe.

Recipe compliments of www.ITISAKEEPER.com

Savor a street corn chicken rice bowl featuring tender chicken, black beans, and roasted corn nestled in a flavorful medley. It's topped with a zesty green sauce and garnished with fresh cilantro and lime slices for that perfect finish.

Street Corn Chicken Rice Bowl

No ratings yet
My Street Corn Chicken Rice Bowls is a real game changer. My family loves mexican food so I thought I would combine some of my favorite and most popular recipes into a whole new meal that everyone loves. It's vibrant, it's filling, and it's just plain delicious.
Prep Time : 10 minutes
Cook Time : 6 minutes
Marinate Time : 2 hours
Total Time : 2 hours 16 minutes
Servings: 4 servings
Course: Main Dish
Calories: 1736kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

Chicken

  • ½ cup Olive oil
  • 2 tablespoons Lime juice
  • 2 teaspoons Chili powder
  • 2 teaspoons All Purpose Seasoning
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ground cumin
  • ¼ teaspoon Cayenne
  • 2 pounds Chicken Thighs, Boneless, skinless

Street Corn Salad

  • 15 ounces Corn, Canned, drained
  • 14 ounces Black beans, rinsed and drained
  • ⅓ cup Red onion, minced
  • 2 Cloves Garlic, finely minced
  • 2 Tablespoons Mayonnaise
  • 2 tablespoons Sour cream
  • 1 Lime, juiced
  • 1 teaspoon All Purpose Seasoning
  • ½ teaspoon Chili powder

Bowl

  • 4 cups cilantro lime rice, can use store bought
  • Toppings: Guacamole, pico de gallo, sour cream, shredded cheese

Instructions
 

Chicken

  • In a small bowl, combine olive oil, lime juice, chili powder, All Purpose Seasoning, garlic powder, cumin and cayenne. Stir to combine.
  • Transfer to a ziptop bag and add chicken. Remove excess air from the bag and seal.
  • Smoosh the chicken around so it's completely coated.
  • Marinate in the refrigerator for 30 minutes to 2 hours.
  • Remove the chicken from the marinade and discard the excess marinade.
  • Preheat grill to medium-high. Grill chicken for 5-6 minutes per side or until the internal temperature of the chicken reaches 165 degrees F. You can also bake in a 350 degree F preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Street Corn Salad

  • While the chicken in marinating, combine all of the elote salad ingredients in a medium bowl and stir to combine.
  • Cover and refrigerate until ready to use.

Bowl

  • Layer 1 cup of cilantro lime rice in the bottom of a bowl.
  • Slice chicken into bite sized pieces and arrange on top of the rice.
  • Top with desired amount of street corn salad.
  • Serve with your favorite toppings.

Christina's Notes

  • Char the Corn: Grilling or roasting the corn adds a smoky sweetness that's essential for street corn flavor.
  • Season Generously: Don't be shy with the spices! Season the chicken, corn, and rice well.
  • Fresh Lime Juice: Use fresh lime juice for the sauce; it makes a big difference.
  • Control the Heat: Add the chili powder or cayenne pepper gradually to adjust the spice level to your liking.
  • Balance the Flavors: The key to a great bowl is balancing the sweet, spicy, and creamy elements.
  • Serve this recipe with: I love to have a theme night so with these bowls I will serve, Mexican Black Beans, Mexican 5 Layer Dip and Copycat Disney Churro Bites.

MY NOTES