Chicken Rice Bowl with Charred Corn and Creamy Lime Sauce Recipe
This Chicken Rice Bowl is a vibrant and flavorful meal featuring marinated grilled chicken, charred corn, and a creamy zesty sauce. Layered over fluffy cooked rice and topped with cotija cheese, fresh cilantro, and optional avocado slices, it offers a perfect balance of smoky, tangy, and savory flavors in every bite. Ideal for a quick yet satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp lime juice
Rice Bowl Components
- 2 cups cooked rice
- 1 ½ cups corn (fresh, frozen, or canned)
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled
- ¼ cup cilantro, chopped
- 1 avocado (optional), sliced
Crema Sauce
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Coat the chicken breasts or thighs thoroughly with this mixture. Cover and marinate for at least 15 to 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken in the pan and cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken and let it rest for a few minutes before slicing it into strips.
- Char the Corn: In the same pan, melt the butter. Add the corn and cook for 3–5 minutes, stirring occasionally until it becomes slightly charred and fragrant. Season the corn with a pinch of salt and chili powder to taste.
- Make the Sauce: In a small bowl, mix together sour cream, mayo, lime juice, garlic powder, and cayenne pepper (if using) until smooth and creamy. Adjust seasoning as desired.
- Assemble the Bowl: Begin with a base of cooked rice in your serving bowls. Top with sliced grilled chicken and the charred corn. Drizzle the creamy sauce over the top and sprinkle with crumbled cotija cheese and chopped cilantro. Add sliced avocado if desired for extra creaminess.
Notes
- For best results, marinate the chicken for at least 30 minutes but it can also be prepared up to 24 hours in advance in the fridge.
- Fresh corn gives the best flavor, but frozen or canned corn works well too; just be sure to drain canned corn before cooking.
- If you don’t have cotija cheese, feta or queso fresco can be used as an alternative.
- The creamy sauce is mild; adjust the cayenne pepper to your spice preference or omit it entirely.
- Leftover chicken rice bowls can be refrigerated for up to 3 days; reheat gently before serving.
- For a low-fat version, use Greek yogurt instead of sour cream and mayo in the sauce.
Keywords: chicken rice bowl, grilled chicken, charred corn, Mexican rice bowl, easy dinner, weeknight meal, creamy sauce, cotija cheese, healthy bowl
