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Street Corn Chicken Rice Bowl Recipe

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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl is a delicious and hearty dish that brings together the vibrant flavors of Mexican street corn and succulent chicken, all served over a bed of fluffy rice. It’s a perfect meal for lunch or dinner, offering a delightful combination of textures and tastes that will satisfy your cravings.

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Why You’ll Love This Recipe

This recipe is easy to prepare, full of flavor, and highly customizable to suit your preferences. The combination of juicy grilled chicken, creamy and tangy street corn, and perfectly cooked rice makes it a family favorite. Plus, it’s a great way to incorporate fresh vegetables into your diet.

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Ingredients Needed

Before you start, gather the following ingredients:

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Main Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 2 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Optional Add-ins

  • 1 avocado, sliced
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  • Hot sauce or salsa for extra spice

Preparing the Ingredients

  1. Cook the rice: Prepare your rice according to package instructions or use leftover rice if you have some on hand.
  2. Prepare the corn: Husk the corn and remove any silk. Brush with a little olive oil and season with salt and pepper.

Cooking the Chicken

  1. Season the chicken: Season the chicken breasts with salt, pepper, and a pinch of chili powder.
  2. Cook the chicken: Heat a large skillet or grill over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.

Preparing the Street Corn

  1. Grill the corn: Place the corn on the grill or skillet, turning occasionally, until it is charred and cooked through, about 10 minutes. Let it cool slightly, then cut the kernels off the cob.
  2. Mix the street corn: In a large bowl, combine the grilled corn kernels, mayonnaise, sour cream, Cotija cheese, chopped cilantro, chili powder, and a squeeze of lime juice. Mix well to combine.

Assembling the Rice Bowl

  1. Layer the ingredients: Divide the cooked rice among four bowls. Top each with sliced chicken, a generous spoonful of street corn mixture, and any optional add-ins like avocado, black beans, diced tomatoes, and green onions.
  2. Garnish: Finish with extra cilantro, a squeeze of lime juice, and a sprinkle of chili powder if desired.

Serving Suggestions

Serve your Street Corn Chicken Rice Bowl with a side of tortilla chips and salsa, or a fresh green salad for a complete meal. A dollop of guacamole or a drizzle of hot sauce can add extra flavor.

Variations and Customizations

Different Proteins

  • Shrimp: Substitute chicken with grilled shrimp for a seafood twist.
  • Beef: Use thinly sliced steak seasoned with Mexican spices for a heartier option.
  • Tofu: For a vegetarian version, use grilled or pan-fried tofu.

Alternative Grains

  • Quinoa: Swap rice with quinoa for added protein and a different texture.
  • Farro: Use farro for a nutty flavor and chewy texture.
  • Cauliflower rice: For a low-carb option, use cauliflower rice.

Tips for Perfect Street Corn Chicken Rice Bowls

  1. Char the corn well: The charred flavor is key to authentic street corn taste, so don’t be afraid to get a good char on your corn.
  2. Rest the chicken: Let the chicken rest before slicing to ensure it stays juicy.
  3. Customize to taste: Adjust the seasoning and add-ins based on your preferences for spice and flavor.

Nutritional Benefits

  • Chicken: Provides lean protein essential for muscle repair and growth.
  • Corn: Rich in fiber, vitamins, and antioxidants.
  • Cilantro and lime: Add freshness and vitamin C.
  • Cheese and sour cream: Offer calcium and healthy fats, making the dish satisfying and nutritious.

Conclusion

Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that is perfect for any meal. It’s easy to make, versatile, and packed with delicious Mexican flavors. Whether you’re cooking for yourself, your family, or a gathering, this recipe is sure to impress and delight everyone at the table.

FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time and assemble the bowls when ready to eat. Store the chicken, corn mixture, and rice separately in the refrigerator.

2. Can I use canned corn instead of fresh corn?

Yes, if fresh corn is not available, you can use canned or frozen corn. Simply sauté it in a pan to add some char and flavor.

3. What can I use instead of Cotija cheese?

If Cotija cheese is not available, you can use feta cheese or grated Parmesan as a substitute.

4. How can I make this dish spicier?

Add more chili powder, diced jalapeños, or a drizzle of hot sauce to increase the spice level.

5. Is this dish gluten-free?

Yes, as long as all ingredients used are gluten-free, this dish is naturally gluten-free.

Source: thewoodenskillet.com

Yield: 4

Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl is a delicious and hearty dish that brings together the vibrant flavors of Mexican street corn and succulent chicken, all served over a bed of fluffy rice. It's a perfect meal for lunch or dinner, offering a delightful combination of textures and tastes that will satisfy your cravings.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • Grilled Chicken:
  • 4 small boneless, skinless chicken breasts
  • 1 batch chicken marinade
  • Mexican Street Corn Salad:
  • 2 cups grilled corn (approx. 3–4 cobs of corn)
  • 1/3 cup mayo
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1–2 tablespoons lime juice
  • 1/2 tablespoon garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup red onion, diced
  • 1/4 cup cotija cheese, crumbled
  • Other Rice Bowl Options + Toppings (build your own):
  • 4 cups rice of your choice, cooked
  • black beans
  • cherry tomatoes, halved
  • jalapeño slices
  • lime wedges
  • additional fresh cilantro leaves
  • sour cream
  • 1–2 avocado, sliced

Instructions

  1. Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour). 
  2. Heat grill to medium heat (approximately 400/450 degrees F).
  3. Remove chicken from marinade (let excess drip off)  and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
  1. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
  1. Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast).
  2. Cut into slices or cubes.

Street Corn Salad:

  1. Heat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil. Use your hands to massage oil into each ear of corn. Sprinkle lightly with salt.
  2. Grill on direct, high heat for a total of 10-12 minutes, turning every 2-3 minutes with grill tongs. Remove when corn is slightly charred. Let cool slightly and then use a sharp knife to cut off the kernels of corn.
  3. Combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper red onions and cotija cheese in a large bowl.  Stir to combine.
  4. Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired.

Build Your Bowl:

  1. Between four bowls divide your rice, chicken and street corn salad. 
  2. Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want! 
  3. Enjoy!  
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