Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl is a delightful and hearty dish that brings the flavors of street corn right to your table. With juicy chicken, charred corn, and creamy sauce, this recipe is perfect for a quick weeknight dinner or a tasty lunch. It’s colorful, easy to prepare, and packed with flavor!
Why Make This Recipe
This recipe is a great way to enjoy a balanced meal that includes protein, vegetables, and carbs. It’s simple to make, using just a few ingredients that you may already have in your kitchen. Plus, it caters to different tastes, allowing you to customize it with your favorite toppings. You’ll love how satisfying it feels to dig into a bowl full of deliciousness!
How to Make Street Corn Chicken Rice Bowl
Ingredients:
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 2 tbsp olive oil (divided)
- 2 chicken breasts, diced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt & pepper, to taste
- 1 1/2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt, to taste
- 1/4 cup crumbled cotija or feta cheese
- 2 tbsp chopped cilantro
- Diced avocado (optional)
- Salsa or hot sauce (optional)
- Extra lime wedges (optional)
Directions:
- Cook the Rice: Prepare the rice according to package directions, using water or broth for more flavor. Once done, fluff it with a fork and set aside.
- Cook the Chicken: Heat 1 tbsp of olive oil in a skillet over medium heat. Season the diced chicken with chili powder, paprika, cumin, salt, and pepper. Sauté for 7–10 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
- Char the Corn: In the same skillet, add the remaining olive oil. Add the corn kernels and cook for 3–5 minutes until they are slightly charred.
- Make the Street Corn Sauce: In a small bowl, mix together mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Toss the charred corn with this sauce until it is well coated.
- Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each bowl with the seasoned chicken and the creamy street corn. Sprinkle with cotija cheese, cilantro, and any optional toppings you like.
How to Serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. You can add extra lime wedges on the side for a zesty kick, and offer salsa or hot sauce for those who like some heat. This dish is great for sharing or enjoying all by yourself!
How to Store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The rice and chicken can last for about 3–4 days. When you’re ready to eat, reheat the bowl in the microwave or on the stovetop. You may want to add a splash of water to keep the rice from drying out.
Tips to Make Street Corn Chicken Rice Bowl
- To save time, you can use pre-cooked rotisserie chicken instead of cooking raw chicken.
- For a vegetarian version, you can replace the chicken with black beans or chickpeas.
- Try adding other vegetables like bell peppers or zucchini for extra nutrition and flavor.
Variation
You can mix it up by adding different spices to the chicken or using different types of cheese. You can also swap the white rice for quinoa for a healthier alternative.
FAQs
1. Can I use frozen corn?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw it before cooking for the best results.
2. What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta cheese is a great alternative. You can also skip the cheese altogether if you prefer.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken, corn, and rice in advance. Just store them separately in the fridge and assemble the bowls when you’re ready to serve.
Enjoy your delicious and easy-to-make Street Corn Chicken Rice Bowl!
