Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines tender chicken, savory rice, and the bold, tangy flavors of street corn. Perfect for a weeknight dinner or a meal prep option, this recipe is sure to become a favorite. Here’s how you can make this delicious bowl at home.
Ingredients:
- 2 cups cooked white or brown rice
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 ears of corn, husked (or 1 ½ cups frozen corn, thawed)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 jalapeño, sliced (optional)
- Hot sauce, for serving (optional)
Preparation:
Step 1: Prepare the Rice
Cook the rice according to the package instructions. Once cooked, fluff it with a fork and set aside.
Step 2: Marinate and Cook the Chicken
In a small bowl, mix the olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub the chicken breasts with this mixture. Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing into thin strips.
Step 3: Cook the Corn
If using fresh corn, grill or roast the corn until it’s slightly charred. For frozen corn, heat a skillet over medium heat and cook the corn until it’s warmed through and slightly browned.
Step 4: Prepare the Street Corn Mixture
In a medium bowl, combine the cooked corn, mayonnaise, sour cream, cotija cheese, and cilantro. Mix well until all ingredients are evenly distributed.
Step 5: Assemble the Rice Bowls
Divide the cooked rice between four bowls. Top with sliced chicken, and then spoon the street corn mixture over the chicken. Garnish with additional cilantro, lime wedges, jalapeño slices, and hot sauce if desired.
Cooking Note:
- Ensure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- You can use a grill pan or an outdoor grill to cook both the chicken and the corn for a smoky flavor.
Serving Suggestions:
- Serve with a side of tortilla chips for added crunch.
- Pair with a simple green salad to add freshness to the meal.
- This dish is great for meal prep. Prepare the components ahead of time and assemble when ready to eat.
Tips:
- For a lower-calorie version, you can use Greek yogurt instead of mayonnaise and sour cream.
- Adjust the spice level by adding more or less chili powder and jalapeño.
- Use leftover grilled chicken or rotisserie chicken to save time.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 30g
- Sodium: 500mg
Conclusion
The Street Corn Chicken Rice Bowl is a perfect blend of flavors and textures that brings the vibrant taste of street food to your home kitchen. With its easy preparation and versatile ingredients, it’s a meal that you can whip up in no time. Whether you’re looking for a quick dinner option or a nutritious meal prep idea, this recipe has got you covered. Enjoy the rich, savory goodness of this street corn-inspired dish!
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl recipe combines juicy grilled chicken, seasoned rice, and a tangy street corn mix for a delightful meal. Perfect for a quick weeknight dinner or meal prep, this bowl is loaded with flavors and textures that everyone will love.
Ingredients
- 2 chicken breasts
- 2 cups cooked rice
- 1 cup corn kernels
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cotija cheese, crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Grill or cook chicken breasts until fully cooked and set aside to rest.
- In a large bowl, mix corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper.
- Slice the chicken into strips.
- Assemble the bowls by layering rice, chicken strips, and the corn mixture.
- Garnish with chopped cilantro and extra cotija cheese if desired.
Notes
- For a spicier kick, add a dash of hot sauce or sprinkle with extra chili powder.
- This recipe can be easily doubled to serve more people or for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Leave a Reply