Indulge in the flavors of summer with this delicious Street Corn Chicken Rice Bowl. Packed with juicy chicken, zesty street corn, and fluffy rice, this dish is a crowd-pleaser that can be enjoyed any time of the year.
Why You’ll Love This Recipe?
- Bursting with bold flavors from the seasoned chicken and tangy street corn.
- Quick and easy to prepare, making it perfect for busy weeknights or meal prep.
- Versatile dish that can be customized with your favorite toppings.
Ingredient Notes:
For the Chicken:
- large chicken breasts, diced: Adds protein and heartiness to the dish.
- chili powder, smoked paprika, garlic powder, cumin: Infuses the chicken with a flavorful kick.
- olive oil: Helps to cook and coat the chicken.
- Salt and pepper to taste
For the Rice:
- long-grain rice (cooked as per package instructions): Serves as a base for the bowl.
- Juice of lime: Adds a refreshing citrusy note.
- chopped fresh cilantro: Provides a fresh and aromatic touch.
For the Street Corn:
- corn kernels (fresh, frozen, or canned): Adds sweetness and crunch to the dish.
- mayonnaise: Creamy element that binds the street corn together.
- crumbled cotija cheese: Salty and tangy cheese that complements the corn.
- chili powder: Adds a hint of spice.
- Juice of lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Step-by-Step Instructions:
- In a bowl, combine diced chicken with chili powder, smoked paprika, garlic powder, cumin, olive oil, salt, and pepper. Mix well and let it marinate for 15-20 minutes.
- Cook the marinated chicken in a skillet over medium-high heat until fully cooked and slightly charred.
- In a separate bowl, mix corn kernels with mayonnaise, cotija cheese, chili powder, lime juice, and salt.
- Assemble the rice bowl by layering cooked rice, seasoned chicken, street corn mixture, and desired toppings.
- Serve hot and enjoy!
Helpful Tips:
- For a smokier flavor, grill the chicken instead of pan-searing.
- Substitute cotija cheese with feta or queso fresco for a different taste profile.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- For extra flavor, add a splash of hot sauce to the street corn mixture.
- Use leftover grilled corn on the cob for a charred and smoky twist.
Serving Suggestions:
Pair this Street Corn Chicken Rice Bowl with a side of freshly made guacamole and a cold glass of lemonade for a complete meal.
Storage and Reheating Tips:
To reheat, place the rice bowl in the microwave for 2-3 minutes or until heated through. Add a splash of water to the rice to prevent it from drying out.
Frequently Asked Questions:
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can use chicken thighs for a juicier and more flavorful result.
- How can I make this dish vegetarian?
- Substitute the chicken with marinated tofu or grilled vegetables for a vegetarian version.
- Is cotija cheese necessary for the street corn?
- Cotija cheese adds a unique flavor, but you can use any crumbly cheese like feta or queso fresco as a substitute.
- Can I make this dish ahead of time?
- Yes, you can prepare the components in advance and assemble the rice bowl when ready to eat.
Conclusion:
Savor the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this recipe is sure to become a favorite. Give it a try and let us know how it turned out!
Print
Street Corn Chicken Rice Bowl
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender chicken seasoned with chili powder, smoked paprika, and cumin, served over lime-infused rice and topped with creamy street corn, avocado, and cotija cheese.
Ingredients
Units
Scale
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
- Cook the Chicken: In a bowl, mix the diced chicken with chili powder, smoked paprika, garlic powder, cumin, olive oil, salt, and pepper. Cook in a skillet until browned and cooked through.
- Prepare the Rice: Cook the long-grain rice as per package instructions. Once cooked, stir in lime juice and chopped cilantro.
- Make the Street Corn: In a bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and salt.
- Assemble the Bowl: Divide the rice among bowls, top with cooked chicken, street corn mixture, and desired toppings.
Notes
- If using canned corn, be sure to drain and rinse before mixing with other street corn ingredients.
- You can customize the toppings based on your preferences, such as adding black beans or salsa.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg